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fillet steak, parmesan gnocchi & lemon vinaigrette cooked


  1. Remove steaks from packaging & fridge 1 hour before cooking.
  2. To make the vinaigrette, whisk together oil, lemon & jus then season to taste.
  3. Fold the chopped vegetables & tomato through the vinaigrette & reserve.
  4. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  5. Season the steak liberally with sea salt just prior to cooking & massage with oil.
  6. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
  7. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
  8. For a rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 50°C before resting.
  9. Alternatively you can pop the steak into a preheated oven (after the initial charring steps) 200°C /180°C fan assisted (gas 6) for 6-8 minutes.

fillet steak, parmesan gnocchi & lemon vinaigrette cooked