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Is there anything more satisfying than cooking the perfect steak? Cooking the perfect tarte tatin comes close. We've put both on the same plate and the combination is amazing. Sweet shallots and pastry with juicy charred steak...heaven!
preheat the oven to 200°C.
chop the bacon into very small cubes.
peel the shallots.
melt the butter in an ovenproof frying pan and chuck in the shallots to cook over a medium heat until they start to brown.
add the bacon and thyme for a couple of minutes and then the sherry vinegar and sugar.
cook for about 10 minutes until the shallots are soft and the vinegar becomes a sticky glaze, adding a splash of water if the sugar begins to burn.
roll out the pastry very thin and cut to the size and shape of the frying pan.
drape the pastry over the pan and carefully tuck the edges of the pastry around the shallots.
brush the pastry with egg wash, then bake in the oven for 20-25 minutes, until the pastry is crisp and golden.
season the steak with olive oil, salt and pepper.
place the steak in a hot, dry frying pan and sear for around 2 minutes on each side or to your preferred level of cooking.
remove the tart from the oven.
cover the tart pan with a plate and carefully flip it over so that the pastry is on the plate.
rest the steak and serve leaning against the tart tatin.
top with a handful of rocket and some halved cherry tomatoes, drizzles with balsamic glaze.