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Introduction

A Great British Menu winner, Jason Atherton has had a diverse international career, spanning life in the Army Catering Corps and being an Executive Chef for the Gordon Ramsey Group, before opening restaurants as far afield as Shanghai and Singapore.

Method

  1. Place the beef fat into a sauté pan over a medium heat with the garlic bulb, thyme and bay leaves and cook until melted.
  2. Add the potatoes, so they are submerged in the fat, and cook over a gentle heat so the oil just ticks over - at a temperature of less than 100°C/ 200°F.
  3. Cook for 20-25 minutes until tender.
  4. Remove from the fat and drain onto kitchen paper, before seasoning with salt and black pepper.
  5. Season the steaks with salt and a little olive oil
  6. Heat a griddle pan to hot, place the steaks on the griddle and cook on each side for 2-3 minutes until medium rare, or longer if desired.
  7. Remove and rest for 2 minutes.
  8. Heat a frying pan until hot, add half butter and mushrooms and sauté for 2-3 minutes until tender.
  9. Bring a saucepan of salted water to the boil, add the curly kale and cook for 2 minutes until just tender then drain.
  10. Heat a frying pan until hot, add the remaining butter and kale and sauté for 2 minutes then season with a salt and black pepper.

Method for pumpkin jam

  1. Place the pumpkin into a steamer over a pan of boiling water and cook until tender - 10-15 minutes.
  2. Remove and place into a food processor or blender and blitz until totally smooth.
  3. Place the cinnamon, nutmeg, cloves and mace into a coffee or spice grinder and blitz to a powder.
  4. Place the pureed pumpkin into a saucepan, add the sugar and spices and cook over a low heat until thickened like a jam - about 1¼ -1½ hours.
  5. When thickened, remove from the heat, season with salt and black pepper and chill until needed.

Method for beef sauce

  1. Heat a saute or saucepan until hot, add the butter and beef trim and cook until browned.
  2. Add 2 of the shallots, garlic, thyme, bay leaf, pepper and pinch of salt and cook for 2-3 minutes until caramelised.
  3. Add the brandy and flame to burn off the alcohol and deglaze the pan.
  4. Cook until reduced to very little.
  5. Deglaze again with the sherry vinegar, cooking down until reduced by 2/3.
  6. Add the red wine, and cook until reduced by 2/3, to a glaze.
  7. Add the stocks, bring to the boil, then reduce the heat and simmer for 20 to 30 minutes.
  8. Strain through a muslin cloth or j cloth into a clean saucepan and return to the heat.
  9. Cook until it coats the back of a spoon then pass through the muslin/cloth once more.
  10. Season with salt and black pepper before adding the remaining chopped shallot, parsley and capers.

To serve

  1. Cut the steak in half and place in the centre of the plate.
  2. Place a spoonful of pumpkin jam either side.
  3. Scatter the kale over the top of the steak then place the mushrooms over the top.
  4. Place 3-4 potatoes around the plate and finish with a generous ladle of sauce.