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.
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.