Tast­ing notes

Serves 6

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Pep talk: it’s time to cel­e­brate wa­ter­cress

— 2 x 150g rib-eye

steaks — 3 tsp whole green

pep­per­corns — 3 tsp whole white

pep­per­corns — 3 tbsp olive oil — 2 tsp gar­lic salt — 6 crusty bread rolls — 100g wa­ter­cress

For the but­ter

— 4 tbsp but­ter, soft — 2 banana shal­lots, finely sliced Re­move the steaks from the fridge and al­low them to come up to room tem­per­a­ture (this will take about 30 min­utes).

Coarsely chop or grind the pep­per­corns and mix to­gether. Driz­zle the steaks with two ta­ble­spoons of olive oil and sea­son with gar­lic salt. Cover the sur­face of the meat with pep­per and press it down.

Heat a ta­ble­spoon of oil in a fry­ing pan over a high heat. Add the steaks, sear­ing for twoand-a-half min­utes on each side for medi­um­rare. Wrap the meat in foil to keep warm and al­low to rest for 10 min­utes be­fore carv­ing.

Mean­while, pre­pare the shal­lot but­ter. In the fry­ing pan used for the steak, heat a ta­ble­spoon of but­ter. When it be­gins to foam, add the shal­lot with a pinch of salt and re­duce the heat to low. Cook un­til the shal­lot is soft and lightly browned. In a small bowl, mix to­gether the cooked shal­lot and the re­main­ing but­ter.

Slice the bread rolls in half hor­i­zon­tally. Spread shal­lot but­ter gen­er­ously on the cut sides. Slice the beef across the grain and fill the rolls, top­ping with a gen­er­ous hand­ful of wa­ter­cress.

Wa­ter­cress War­rior

Cerne Ab­bas Brew­ery has col­lab­o­rated with The Wa­ter­cress Com­pany to pro­duce Wa­ter­cress War­rior, a 4.5 per cent Pil­sner made with wa­ter­cress seeds and the min­er­al­rich spring water used for the crop. On sale at the fes­ti­val and at in­de­pen­dent shops.

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