Recipes

The Perfect Steak

Cook the Perfect Steak

A succulent steak can be achieved on the barbie or in a pan, but it has to start with quality beef. We think you’ll enjoy a beef steak from our aberdeen angus cattle which have been slow-reared on grass and to high welfare standards. It’s the taste of the French countryside.

COOKING TIMES

Based on a 2cm/¾inch thick steak

Fillet steak Sirloin, rump, rib-eye
For each side allow: For each side allow:
Rare: 3-4 minutes 2½ minutes
Medium: 4-5 minutes 4 minutes
Well-done: 6-7 minutes 6 minutes

COOKING METHOD

  1. Start with a steak which is already at room temperature.
  2. Heat a heavy-based grill pan as hot as you can get it.
  3. Oil the steak with olive oil and season with salt, rubbing the oil and salt into the meat.
  4. Place the steak in the pan (no extra oil needed) and it cook for 20-30 seconds, and keep turning until it’s as cooked as you like it (see times above). You might also like to sear the sides to make the fat more crispy.
  5. Let the steak rest on a cold plate for 3-4 minutes.
Shin & Pears

Beef Shin with Pears

Ingredients

  • 4 slices of shin
  • 2 onions
  • 1 stick of celery
  • 4 cloves garlic
  • 2 carrots
  • Butter
  • Oil
  • Salt & Pepper
  • 4 Pears
  • Litre of beef stock
  • Half a bottle of decent red wine
  • Soured cream
  • Mustard
  • Finely chopped flat leaf parsley

COOKING METHOD

  1. Brown off slices of beef shin, half to one slice per person in a wide casserole dish with a knob of butter, once browned on both sides remove the meat to a plate.
  2. Soften the following diced vegetables, 2 onions, a stick of celery, 4 cloves of garlic and 2 carrots in the pan with a little butter for 10 minutes. Add 2 bay leaves and a sprig each of thyme and rosemary.
  3. Deglaze the pan with half a bottle of good red wine, add the slices of shin and 4 quartered and cored pears, top up with a litre of beef stock. Leave to cook with the lid on at 160 deg C for 4 hours until the beef is starting to soften, then remove the lid and cook for another hour, the sauce should start to thicken a little.
  4. Remove from the oven and swirl in a couple of tablespoons of sour cream, a teaspoon of mustard and sprinkle over some finely chopped flat leaf parsley.
  5. Serve ladled generously over mashed potato, making sure everyone gets some of the soft meat and sweet pear.

This recipe was written for us by a lovely friend called Marcus Bawden, who also writes a fantastic food blog called Country Wood Smoke.

Slow Roasted Lamb Pitta Wraps

Slow Roasted Lamb Pitta Wraps

Ingredients

  • shoulder of lamb
  • Olive oil
  • butter
  • Garlic ¾ cloves
  • Salt & Pepper
  • Salad
  • Wraps or pittas
  • Cumin
  • Turmeric

COOKING METHOD

  1. Make a dozen or more cuts into the meat with a sharp knife.
  2. Mix the butter with the garlic, spices and olive oil. Spread the mixture over lamb, working some butter into the incisions made with the knife. Place the lamb into a roasting tincover with foil, sealing the edges tightly.
  3. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone.
  4. After the lamb has had enough time remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-coloured.
  5. Transfer the lamb to a plate and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb.
  6. Shred the lamb and put with a plain green salad into pittas or wraps