Rib-eye or tartare for a win­ter’s day

Buckinghamshire Advertiser - - GREEN SPACES - Raw finely diced filled steak (100g per per­son), mixed with a few drops of tabasco,1/2 tsp Di­jon mus­tard, ½ tsp Worcestershire sauce, 2 gherkins, 1 tbs lemon juice, sea­son­ing, 1 shal­lot and 1 egg yolk all finely chopped, fresh in­gre­di­ents mixed to­gether a

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.