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Method

METHOD FOR STEAK

  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season the meat just prior to cooking
  4. Don't overcrowd the cooking base, a couple of medium sized steaks per pan
  5. Massage with a little oil, duck or goose fat, creating a very thin layer over the meat
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when this is achieved
  7. Cook 4 to 5 minutes each side for medium rare reaching a core temperature of 52-54°C
  8. Finish by adding a large knob of butter when frying or on the griddle
  9. Leave to rest in a warm place at least 5 minutes before serving
  10. Serve with fresh crusty bread & a little Dijon mustard

METHOD FOR SAUCE

  1. Heat the oil and butter in a frying pan and add the shallot then cook until soft
  2. Add the garlic and the mushrooms and cook for 4-5 minutes until the mushrooms are tender
  3. Add the wine & reduce to syrup
  4. Add the stock & reduce by half
  5. Stir in the crème fraiche & simmer for a few minutes
  6. Season to taste and serve & fold through the chopped chives