Please note all orders will be dispatched from Monday 22nd August.

Steak with rosemary fries, peppercorn sauce and parmesan salad

PREPARATION TIME: 15 MINUTES|COOKING TIME: 25 MINUTES|FEEDS 2 PEOPLE

METHOD

Preheat the oven to 190C and place the fries on the tray, with rosemary, crushed garlic and salt. Cook for around 20-25 minutes and turn the chips over at 10 minutes.

Prep the rocket salad, with parmesan cheese, olive oil, salt and pepper.

Then to make the peppercorn sauce, add stock cubes to water and boil until the mixture has halved.

Add the remaining ingredients and keep stirring slowly on a low heat. (do not let the mixture split)

Grill the steaks a couple minutes each side to your cooking preference. Leave to rest before serving.

INGREDIENTS

2 rump steaks ( or your choice of cut)
A bunch of rosemary sprigs
1tbsp butter
2 Portobello mushrooms
Seasoning – salt and pepper

Fries:

200g fries
1 garlic bulb, crushed
A pinch of salt
Good amount of virgin olive oil

Peppercorn sauce:

150ml double cream
1tsp Worcestershire sauce
1tsp Dijon mustard
100ml boiling water
2 oxo cubes
1 tbsp ground pepper
Handful of parsley, chopped
1tbsp butter

Salad:

1 bag of rocket leaves
A couple parmesan shavings
3tbsp olive oil
Seasoning – salt and pepper