By our Executive Chef Fran Martinez
Fazenda at Home Box
In this box you have everything you need to recreate a Fazenda experience at home. Our executive chef Fran designed this months' box with Valentine's Day in mind...
Malbec Sourdough bread - 350g
Piquillo peppers - 100% organic - 212g
Burrata Cheese - 100g
Scottish Whole Lobster - 450-500g
Béarnaise Sauce - 75g
Aberdeen Angus Bone-in Ribeye - 1000g
Anna Pommes Potatoes - 300g
Peppercorn Sauce - 75g
Salt Flakes - 2g
Chocolate Soufflés - 2
Salted Caramel Jar - 30g
Pink Gin Cocktail - 20cl
Catena Paraje Altamira Malbec - 75cl
Take the meat out of the fridge and keep it at room temperature at least 1 hour before cooking.
Pre-heat your oven to 200 degrees Celsius and choose a pan or grill where you will cook your meat (preferably a cast iron or thick-bottom pan).
In a baking tray place separately the Malbec bread and the Anna potatoes. Keep aside.
We will start preparing our lobster, which is probably the more challenging step in the prep. Lay the lobster belly-down on a cutting board and insert a large, sharp knife into the head section with the blade pointing forward. Press down firmly to split the head in half.
Carefully re-insert the knife into the head, this time with the blade pointing towards the tail, then split the rest of the lobster in half. Press down firmly on the flat side of the knife to ensure the shell is cut through. Unfold the split halves carefully to ensure the head remains attached to the tail.
For the challenging claws, use the back of your knife blade to crack it in half on the thicker part of the claw. Once cooked they will open easily.
Place the 2 lobster halves in a baking tray, and drizzle with a bit of oil, and bake for 8 minutes.
While we are pre-cooking the lobster, let's season our steak heavily with salt flakes on both sides and put our chosen pan over the heat until it gets smoking hot. Place the steak into the pan at this point (prepare for a smoky kitchen, turn on your extractor and maybe also open your windows). Sear the meat for 3 minutes on each side turning around only once, and then we will finish in the oven.
Our lobster is partially cooked, and our steak is seared now, so let's finish everything. Open your Béarnaise sauce pouch and pour/spread over the two lobster halves. Place this tray at the top of your oven. Then place the bread and potatoes tray in the middle of your oven, and at the bottom of the oven your steak, in the same pan that you seared it (if suitable for oven) or place it in a tray. We're still using our oven at 200 degrees, and will cook all of the above for another 8 minutes. (Your Ribeye will be coming out medium-rare with these timings, reduce or extend in 2 minutes for more Rare or Medium)
The Peppercorn sauce is fully cooked, so it only needs reheating for couple minutes in a small sauce pan, or about 1 minute in a microwave.
While everything is in the oven, we can prepare our Burrata and Piquillo Peppers starter. Open the peppers jar and drain, place peppers over a chopping board and cut into strips, then place them as a bed on a small plate. Open the Burrata pot, drain the water and place over the Piquillo peppers. Drizzle with olive oil and season with a pinch of salt flakes.
For your cocktail, put some cubed ice in your glasses, shake your Ély Pink Gin and serve.
All items in the oven are ready now. Keep your steak and potatoes covered with foil resting while you enjoy your starters.
When slicing your meat for sharing, remember it's always better to slice against the grain and with your knife at a 90-degree angle.
Now it's time to sit back and indulge in your Fazenda experience at home, enjoying your Catena Paraje Altamira Malbec, in the company of those you love.
Once you finished your three courses, it is time to put a sweet end to your meal. We did most of the job for you with our indulgent chocolate soufflés; just place them in the oven at 180 degrees for 12 minutes (remove carefully as they will be hot!) We recommend heating up a bit the caramel sauce in the microwave or using a bain-marie. Then pour it over carefully at the table, of place a dollop of the caramel on top of your baked soufflé.
I personally try and test every set of instructions, but don't forget our ovens always work slightly differently so do change cooking times a couple of minutes here and there to adapt to yours.