Ingredients
For the snail topping
125g/4½oz butter, melted
1 shallot, peeled, finely chopped
2 garlic cloves, crushed to a paste with the edge of a knife
2 tbsp chopped fresh parsley
12 canned snails, drained, finely chopped (available from Continental delicatessens)
25g/1oz breadcrumbs
For the snail beignets
20 canned snails, drained, finely chopped
1 tbsp olive oil
3 tbsp mixed herbs (such as parsley, thyme, tarragon and chervil), roughly chopped
125ml/4½fl oz boiling water
50g/2oz butter
75g/3oz plain flour
2 free-range eggs
salt and freshly ground black pepper
vegetable oil, for deep frying (from the straw fries, see below)
For the red wine and cassis sauce
200ml/7fl oz full-bodied red wine
50ml/2fl oz ruby port
6 juniper berries
1 bay leaf
500ml/17fl oz beef demi-glace or reduced beef stock
1 tbsp crème de cassis (blackcurrant liqueur)
75g/3oz unsalted butter
For the straw potatoes
1kg/2¼lb potatoes, peeled, julienned on a mandoline to a thickness of 3mm, rinsed well, drained and patted dry
vegetable oil, for deep frying
pinch salt
For the steaks
4 slices white bread
2 tbsp vegetable oil
knob of butter
4 fillet steaks
For the spinach and garlic
1 head of garlic, top and bottom sliced off
1 tbsp olive oil
knob of butter
250g/9oz spinach, washed and trimmed
salt and freshly ground black pepper
Method
1. For the snail topping, in a bowl, mix together all of the snail topping ingredients in a bowl until well combined.
2. Place a silicone baking sheet onto a baking tray. Spread the snail topping mixture onto the silicone baking sheet to form a thin, even layer. Chill in the fridge for one hour, or until solid.
3. Meanwhile, for the snail beignets, in a bowl, mix together the snails, olive oil and mixed herbs and set aside to marinate for one hour.
4. For red wine and cassis sauce, bring the red wine, port, juniper berries and bay leaf to a simmer in a saucepan. Continue to simmer for 5-10 minutes, or until the volume of liquid has reduced by half.
5. Add the demi-glace and return the mixture to a simmer. Continue to simmer until the volume of liquid has reduced to the consitency of a thick sauce, about 15-20 minutes.
6. Remove the bay leaf and juniper berries and discard.
7. Add the cassis to the sauce, then whisk in the butter until the sauce is glossy. Set aside and keep warm (reheat before serving if necessary).
8. For the straw potatoes, spread the julienned, rinsed potatoes onto a clean tea towel and set aside for 15 minutes to air dry.
9. Heat the oil in a deep fat fryer to 160C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
10. When the julienned potatoes have dried, lightly squeeze a handful of them together into a ball. Repeat the process with the remaining julienned potatoes.
11. Carefully lower the potato balls into the hot oil, in batches, and fry for 4-5 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with sea salt. Keep warm. Repeat the process with the remaining batches of potato balls.
12. For the snail beignets batter, pour the boiling water into a saucepan. Add the butter and bring the mixture to the boil until the butter has melted.
13. Whisk in the flour until the mixture comes together as a smooth batter. Continue to heat the mixture for 3-4 minutes, whisking continuously, until the mixture comes away cleanly from the edges of the pan, then remove the pan from the heat.
14. Beat the eggs into the batter mixture one by one until they are fully incorporated into the batter and the batter is smooth and glossy.
15. Add the marinated snails and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
16. Increase the oil temperature in the deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
17. When the oil is hot, carefully lower spoonfuls of the snail beignet mixture into the deep fat fryer, in batches. Fry for 4-5 minutes, or until the beignets have puffed up and are golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining batter mixture.
18. When the snail topping has solidified, preheat the oven to 220C/425F/Gas 7.
19. Using a cookie cutter that is about the same size as the steaks, cut out four discs from it.
20. For the steaks, using the same cookie cutter used to cut the snail topping, cut one disc from each of the bread slices.
21. Heat one tablespoon of the vegetable oil in a heavy-based ovenproof frying pan over a medium heat. Fry each bread slice for 1-2 minutes on each side, or until crisp and golden-brown. Set the fried bread croûtons aside to drain on kitchen paper. Keep warm.
22. Heat the remaining tablespoon of oil and all of the butter over a high heat until smoking. Add the steaks, in batches if necessary, and fry for 1-2 minutes on each side, spooning the melted butter over the steaks during cooking, until well browned.
23. Place one disc of snail topping on top of each steak, then transfer the steaks to the oven and continue to cook for 5-8 minutes (for rare), or until the steaks are cooked to your liking and the snail butter is sizzling.
24. Place one of the croûtons into the centre of each of four serving plates. Place one steak onto each croûton. Set aside to rest for five minutes (the croûton will absorb the meat juices and melted butter).
25. For the spinach and garlic, reduce the oven temperature to 180C/350F/Gas 4.
26. Place the head of garlic into a roasting tray and drizzle over the olive oil. Roast in the oven for 12-15 minutes, or until the garlic cloves have softened. Set aside.
27. In a frying pan, heat the butter over a low heat until melted. Add the spinach and stir until wilted. Season, to taste, with salt and freshly ground black pepper.
28. To serve, squeeze the softened purée from one garlic clove over one of the steaks with snail topping. Spoon the spinach alongside and place some of the snail beignets on top. Pile the straw fries alongside and spoon over the red wine and cassis sauce.
