This steak sauce will bring a punch of flavour with mustard and a
silky consistency with the cream. Use True Foods Red Wine sauce
which is available in our shops, depending on availability.

Ingredients:
200ml Red Wine Sauce by True Foods
1 tbsn wholegrain mustard
1 tbsn double cream

Method:
In a small saucepan, combine the wholegrain mustard,
red wine sauce and double cream.
Stir the mixture over low heat until it is well combined,
reduce by half until thickened and heated through.

Here is a handy steak sauce for a romantic night in this Valentine’s Day with the rich
and sharp flavours of Madeira wine, thyme and red wine sauce which you can find in
our stores (depending on availability).

Ingredients:
1 shallot, peeled and sliced
1 sprig of thyme
1 knob butter
1⁄2 cup Madeira
200ml Red Wine Sauce (True Foods)
Pinch of salt

Method:
Melt the knob of butter in a small pan over a medium heat.
Add the sliced shallot and the sprig of thyme and sauté until soft and translucent.
Pour in the Madeira and simmer until the liquid reduces by half.
Stir in the red wine sauce and let it simmer for a few minutes until the sauce thickens.
Add a pinch of salt and stir well. Remove from heat and serve with your steak.

What better for a Valentine’s dinner at home than a homemade version of the popular
peppercorn sauce to go with your steak? You can find the Red Wine sauce by True
Foods in our stores depending on availability.

Ingredients:
1 shallot, finely sliced
1 sprig of thyme
1 knob of butter
1 tsp ground pepper

1 splash of brandy
200ml Red Wine Sauce (True Foods)
1 tbsn double cream
1 tbsn green peppercorns
1 tbsn pink peppercorns

 

Method:
In a small pan over a medium heat, melt the butter then add the sliced shallot
and thyme sprig. Sauté until the shallots are soft and translucent.
Add the ground pepper to the pan and stir. Pour in the splash of brandy, allowing
it to de-glaze the pan and evaporate slightly. Pour in the red wine sauce and
let it simmer reducing the liquid by half to concentrate the flavours.
Reduce the heat and stir in the double cream.

Allow the sauce to simmer gently for a few more minutes
until it thickens to your desired consistency. Strain
the sauce through a sieve disregarding the bits.
Add the green and pink peppercorns, mixing well to
combine all the ingredients and serve with your steak.

Onglet steak is not the most popular cut, but one worth knowing about. Also known as the butcher's steak, this unsung hero is a butcher's secret but there's no gatekeeping here! 

Better value, loads of beefy flavour and plenty of texture, this cut is the a great option for relaxed steak meal, or as an ingredient in dishes like steak salads, tacos and more. As the name will suggest, it is a popular cut in France and is typically the steak you will get when you order a steak frites. If you are in America it is called a Hanger steak and in the UK some butchers call it the skirt steak.

Thanks to its position on the animal near the organs, it has an almost gamey flavour. The the location of the steak also means there are loose grains so it is best cooked rare to medium rare with a good rest. 

To cook:

• Take the steak out of the fridge 1 hour before cooking
• Season the steak all over with generous amounts of salt and pepper. Massage the seasoning into the steak
• Put a pan on a med-high heat with some oil and wait for the pan to get very hot and you start to see smoke
• place the steak on the pan away from you so the oil doesn't splatter on you
• 
• Even out the surface of the steak on the pan so the steak has as much contact with the pan as possible
• After approx 5 minutes (depending on the size of the steak), turn the steak over and baste it with the juices in the pan
• Cook for another 5 minutes on that side and add a knob of butter, garlic and a sprig of rosemary during that time for added flavour if you like
• 
• Keep basting the steak repetitively so that the butter gives the outside of the steak a lovely crust and helps cook the inside of the steak as it is a thick cut of steak. Use the basting spoon to put the garlic and rosemary on top of the steak so they don't burn and the flavours run down into the steak
• 
• After approx 10 minutes of total cooking time, transfer the steak onto a wire rack to rest. Take the remaining juices from the pan and pour them on top of the steak and let them drip through
• Let the steak rest for at least 5 minutes
• Transfer the steak to a cutting board
• Look for the direction of the grains of the steak and use your knife to cut through or against them which makes for easier eating
• Cut the steak into thin slices and enjoy
• 

220g fillet steak

18g green beans sliced in half

50g frozen Peas

60g Romesco

1 tbsn roasted and crushed almonds

1 tbsn spring onions

 

Horseradish romesco

180g jar of roasted peppers

1 heaped tbsn creamed horseradish

Few turns of cracked black pepper

2 tbsn almonds

2 shallots peeled sliced

2 garlic cloves sliced

2 tbsn olive oil

1 tbsn Sherry vinegar

1 tsp salt

 

Method

• Start with the Romesco. In a hot pan, pour some olive oil start to fry the shallots, garlic almonds and garlic
• Once soft, pour them into the food blender with the sherry vinegar, salt, peppers, horseradish and black pepper
• Blend until smooth.
• Pre heat the BBQ for cooking direct, once 200deg C has been reached, lightly salt the fillet steak and start to cook over the hot coals
• Cook the fillet steak until your desired temperature had been reached, I like to serve mine medium rare
• Boil the peas and green beans in water
• Spoon the romesco onto the place
• Slice the beef into 2cm sliced against the grain and lay over the Romesco
• Sprinkle over the green beans and peas
• Finish with the spring onions and almonds

 

 

 

 

 

Ingredients:

1x Onglet steak

2 x shallots sliced

2 tbsn brandy

300ml beef stock

1 tbsn picked fresh thyme leaves

2 x bay leaves

20g unsalted butter

3g sea salt

¼ tsp red wine vinegar

¼ tsp cracked black pepper

 

Method:

• Preheat the BBQ, cooking indirect. Around 200c is ideal heat
• Melt the butter in a medium size sauce pan and add the sliced shallots.
• Cook on a low heat until shallots are starting to turn brown and have softened (8-10 minute’s)
• Add the Brandy, thyme and bay leaf and reduce (evaporate) the liquid by half
• Add the beef stock turn the heat up and cook for 10 minutes until the sauce has thickened, remove from heat and add the cracked pepper, vinegar and salt.
• Sprinkle the onglet with sea salt and a little over oil place directly over coals

• Cook until your desired temperature - I love it medium rare

• Leave to rest for the same time it took to cook
• Slice and serve with a good helping of the sauce on the side