Pan-Fried Steak & Gnocchi

Take the steak out of the fridge and season it heavily with fine salt all over. Leave it to rest at room temperature for up to an hour, if you can.

Heat a large frying pan over a high heat. Sear the steak until it’s cooked to your liking, flipping halfway through (3 mins total cooking time for rare steak; 4-5 mins total for medium; 7-8 mins for well done).

Meanwhile, dice the shallot, mince the garlic and finely chop the rosemary. When the steak is cooked, remove it from the pan and set it aside to rest.

Add the shallot, garlic and rosemary to the pan, lower the heat and cook for a few minutes until slightly softened and caramelised. Add the white wine and leave it to reduce for a minute then add the chicken stock and black pepper. Bring to a simmer then add the gnocchi and cook for about 2 mins (or longer depending on the gnocchi packet instructions) to cook the gnocchi.

Meanwhile, roughly chop the fresh parsley.

When the gnocchi is cooked, remove from the heat and add the cream and parmesan. Stir everything through until incorporated and emulsified. Stir through the parsley and lemon juice to taste. Finish with loads of black pepper, parmesan and parsley leaves.

Serve the gnocchi with the steak; the gnocchi should have soaked up all the delicious flavour of the steak. Enjoy.