Rib-eye or tartare for a winter’s day
little Ellie, it’s more often that we indulge in steak rather than a joint.
I’d rather know that the cow I’m eating has had a fantastic life rather than being pumped full of hormones or that I’m eating horse meat dressed up as beef. I used to cook T- bone steak. I would innocently give myself
the two little corner pieces and Tom (with the big appetite) the larger pieces.
I didn’t realise I was treating myself to all the fillet steak, all I knew was that it was delicious!
I have to eat steak with béarnaise sauce, whereas Tom prefers the taste of the meat. I have searched high and low for the best béarnaise sauce and in my opinion it is Le Mesurier, Surrey, which I now conveniently stock in my farm shop (aka the larder at the end of my garden).
When we started stocking meat from Hook and Cleaver (London), Martin insisted I tried rib-eye steak.
Cooked in a lump of butter, in a red hot griddle pan, flash fried, one minute on each side, I could never have believed it would taste so spectacular. God help my cholesterol.
People are put off by the marbled fat but this melts and just leaves exquisite taste! Our next favourite dish is steak tartare, which we only have on Tom’s birthday.
We do 10 per cent off all pre-ordered meat from Hook and Cleaver (deliveries on a Tuesday and a Friday for collection) and we will have fantastic deals on our Dexter beef so do please email any orders to enquiry@pinewoodnurseries. co.uk, facebook.co.uk/ pinewoodnurseries