Steak Recipes
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January 23, 2023
Thai Style Steak Salad by Nina Fozzard
This recipe has been created for us by guest chef, Nina Fozzard. She is a self-taught home cook from both the UK and Japan and grew up in Singapore and is heavily influenced by all three cuisines. Try her Thai Style Steak Salad !
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December 15, 2022
Fillet Steak with Confit Potatoes and Bone Marrow Butter by Barry Horne
The day before you need to cook your potatoes. Slice them all into even slices, 2-3mm thick, with a mandolin or a slicer attachment on a food processor.When your potatoes are sliced, add them to a bowl and cover with the duck fat, 10g of thyme and a good pinch of salt and pepper and pack it all into a parchment lined loaf tin, terrine mould or something of similar size. -
June 13, 2022
Sirloin steak, Hasselback potatoes & truffle mustard mayo.
Ingredients:
2 x 250g sirloin steak
400g baby potatoes
100g mayo
25g truffle mustard
Salt
pepper
If you would like to butter baste the steak you will need:
80g unsalted butter (cubed)
1 sprig rosemary
2 cloves garlic
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May 24, 2022
T-Bone, Roast Potatoes, Hispi Cabbage and Roast Garlic Aioli by Barry Horne
Ingredients:
650g-750g dry-aged T-bone steak
1 hispi cabbage
400g new potatoes
1 bulb of garlic
500ml peanut or plain based oil
2 egg yolks
½ tsp Dijon mustard
½ tsp cider vinegar
50g butter
1 small bottle Plain Chicken Spring Bone Broth
Salt and pepper
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July 23, 2021
Steak Frites with Chimichurri Sauce by Barry Horne
Steak Frites with Chimichurri
Serves 2
Ingredients
400g Onglet steak
2 large potatoes (Maris Piper)
Bottle of vegetable oil for frying
Chimichurri:
10g parsley
10g coriander
1 red chili
1 green chili
5g fresh thyme
½ shallot
2 lime (juice only)
1 clove garlic
100ml olive oil -
July 12, 2021
Bordelaise Sauce by Barry Horne
Method:
Dice the butter into small cubes and keep to one side and finely dice the shallot.
Put a pan on a medium high heat and when hot add the bone marrow and cook for only one minute. Spoon out the pieces and keep to one side to add at the end.
There should be some residual fat in the pan so add a few cubes of your butter, then the diced shallots and thyme. Reduce the heat and cook the shallots until they are soft. Add the red wine and a pinch of salt and pepper and reduce it by at least half.
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