Steak Recipes

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.

Steak Tartare by Barry Horne

Make the shallots crispy by finely slicing ½ of the shallot into half moons. Heat some vegetable oil in a pan until very hot, add the shallots and keep an eye on them until they start to go golden, then remove and drain on some kitchen paper and season with salt. Tip: store these in an airtight container and they will keep, I would recommend doing a big batch of these as they are good on everything.

Chimichurri Rump Steak with Chargrilled Broccoli, Tomato & Rocket Salad

Method:
Boil a pot of salted water. Prep the broccoli by cutting into similar sized pieces and blanch for 2 mins in the boiling water. Drain and refresh in cold water until cool.
Put a griddle pan on a medium high heat and when hot enough place your Broccoli on and don’t move it so they get char lines on them. When all are coloured, remove from the griddle and place in a mixing bowl.
Dice the tomatoes and add to the mixing bowl along with the rocket and shaved parmesan and dress with olive oil and lemon juice, and season with salt and pepper.

Peppercorn sauce by Barry Horne

There is nothing more simple yet satisfying, at the end of a busy week, than opening a bottle of wine and treating yourself to your favourite steak.

Cooked to perfection with a simple side dish, this peppercorn steak sauce recipe can elevate your meal to another level. It's simple, fast and completely delicious!
(Serves 4)

Ingredients:
1tsp butter
1 shallot
1 clove of garlic
1 pack veal jus
1 shot brandy
250ml double cream
1tsp coarse black pepper
salt

Method:
Finely dice your garlic and shallot, add to a medium saucepan with the butter and a pinch of salt and cook on a medium heat to soften.
After 3-4 mins, when it has softened, add the black pepper and cook for 30 seconds to 1 minute. Pour in the brandy and flame it to cook out the alcohol. Once that is done add the veal jus and reduce by half. When reduced add the cream, bring to the boil and lower the heat.
Cook for another two minutes, season to your liking and pour over your cooked steak

For this recipe use any steak of your preference, speak to one of our expert butchers to help guide you to your perfect steak. The steak featured in the image above is a grass-fed bone-in rib eye.

Bearnaise Sauce by Barry Horne

If you fancy making your steak dinner a little more interesting this weekend, we have a variety of steak sauce recipes on our website.

To give you and idea, there's the slightly more complicated Bordelaise using bone marrow, Bordeaux wine, thyme and shallots to add some rich flavour to a tender fillet steak. Or the iconic Béarnaise with egg yolks, shallot, tarragon and vinegar to bring out the best in a juicy sirloin or rib eye.