Heston's Tagliata with Rocket & Parmesan Salad

The entire universe knows I am a massive fan of Waitrose and could probably bore for England and the USA combined about their virtues. Their fresh produce is impeccable, customer service unfailingly spot on and the whole shopping experience is superb. I am also a fan of Heston Blumenthal - OK, some of the more out there ideas leave me hiding behind the sofa, peeking at the TV (just like Dr Who used to when I was a kid - hmmm, now THERE'S an idea...) but I love his passion for perfection even if I'd probably rather chew glass than eat some of the results. Have to admit though, last Christmas I was one of the dissapointed many who trawled any Waitrose within reach trying to find a Heston's christmas pudding.

My husband is a massive, unashamed Heston fan though and the Fat Duck is probably top of his list of places he'd really like to eat. So moved was he, one Saturday he decided to make 'Heston's Chips' to go with lunch. Problem was he only went to start them at lunchtime so by the time they'd been cooked and cooled three times (well, cooled twice) lunch was served around 7pm. But the chips were amazing. And he did make the Heston's Banana Eton Mess last summer again, truly outstanding.

A year or so ago the Waitrose Recipe Collection started doing recipes by Heston and Delia Smith. Nice idea, pick up the recipes in store, buy the ingredients then go home and enjoy. I have many of these cards, but must admit I have made few of them yet. Until last week. I found myself watching a TV ad for Waitrose that featured this Heston recipe and found mysef dribbling in an unseemly manner. I thus resolved to gather the card and ingredients to try it, and oh my dear, dear reader - adjectives fail me. I can only say if you try nothing else, you MUST try this. The only thing I would take issue with is the fact that it says it serves 4. Not a chance. Two of us cleared the lot.


Heston's Tagliata with Rocket & Parmesan Salad
Serves 4


INGREDIENTS

Olive oil for cooking the steaks
2 essential Waitrose British Beef Steaks (I used rump as I think it's more flavourful, approx 300g each)
120 ml 100% Extra Virgin Olive Oil
100g of thinly sliced chestnut mushrooms (OK, this is NOT in the original recipe so you can ignore this if you wish but I love mushrooms)
3 garlic cloves
4-6 sprigs of rosemary
2 strips of lemon peel (use a potato peeler to peel 2 shallow strips from an unwaxed lemon)
Juice of 1 lemon
Table salt, sea salt and freshly ground black pepper for seasoning
To serve:
60 g Waitrose Wild Rocket
40 g Ferrari Parmigiano Reggiano Fresh Flakes

METHOD

1. Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until it is smoking hot. It is vital that the pan is extremely hot before adding the steaks.
2. Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2½ minutes.
3. Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.
4. Pop the sliced mushrooms into the pan and cook until beginning to brown
5. Remove mushrooms and place onto kitchen towel and pat to remove any remaining oil.
6. Remove the pan from the heat and discard most of the used oil (but don’t clean the pan).
7. Allow the pan to cool for 2 minutes, then add the 100% Italian olive oil to the pan.
8. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil.
9. Add 4-6 rosemary sprigs.
10. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too.
11. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
12. Strain the dressing through a sieve and add any juices that have come from the steak.
13. Slice the steaks thinly (0.5cm wide) with a sharp knife.
14. Season with table salt and black pepper and place on the serving dish.
15. Place mushrooms over steaks.
16. Spoon over half the dressing.
17. Season the rocket leaves with salt and mix with the remaining dressing.
18. Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.
19. Serve with Heston from Waitrose Horseradish Sauce.

Copyright © Heston Blumenthal 2010

I served this with freshly baked bread and it was truly amazingly scrummy. The steak was pink and succulent (if you don't like rare steak add to the frying time), the dressing was tart and flavourful and the horseradish sauce was creamy and light - I would warn you to be careful of the salt as you are adding it in four different places. Next time, and oh yes there will be a next time, I will probably not add the table salt to the rocket leaves, just the sprinkling of sea salt crystals.

My admiration of Heston remains undimmed, but I do wonder where he hides that sonic screwdriver...

Useful tip: If you don't live near a Waitrose all of the recipes from the cards can be found at Waitrose.com