20ml vegetable oil
40g butter, diced
Maldon salt & freshly cracked black pepper
Few sprigs thyme
1 clove garlic, crushed
1 steak of your choice
2 banana shallots, finely chopped (or 2 tbsp)
2 tbsp sherry vinegar
Few thyme leaves
Large pinch crushed black pepper
Large pinch Maldon salt
Large pinch brown sugar
1 tsp green peppercorns (optional)
1 tsp Colman’s mustard
1 tbsp cream (optional)
2 tbsp beef or chicken stock (optional)
1 tsp chopped parsley
1 tsp diced butter
Brush steak with vegetable oil, season with salt & pepper.
Heat a grill pan until hot, add oil and butter.
Add steak, thyme, and crushed garlic. Sear 2–3 mins per side until caramelised.
Rest steak for 5 mins on a wire rack.
In the same pan, add shallots, salt, pepper, brown sugar. Cook 1–2 mins.
Deglaze with sherry vinegar, reduce by half.
Add stock, reduce again by half.
Stir in mustard, cream, green peppercorns. Simmer, then add butter and parsley. Adjust seasoning.
Slice rested steak and serve with sauce drizzled over.
20ml vegetable oil
40g butter, diced
Maldon salt & freshly cracked black pepper
Few sprigs thyme
1 clove garlic, crushed
1 steak of your choice
2 banana shallots, finely chopped (or 2 tbsp)
2 tbsp sherry vinegar
Few thyme leaves
Large pinch crushed black pepper
Large pinch Maldon salt
Large pinch brown sugar
1 tsp green peppercorns (optional)
1 tsp Colman’s mustard
1 tbsp cream (optional)
2 tbsp beef or chicken stock (optional)
1 tsp chopped parsley
1 tsp diced butter
Brush steak with vegetable oil, season with salt & pepper.
Heat a grill pan until hot, add oil and butter.
Add steak, thyme, and crushed garlic. Sear 2–3 mins per side until caramelised.
Rest steak for 5 mins on a wire rack.
In the same pan, add shallots, salt, pepper, brown sugar. Cook 1–2 mins.
Deglaze with sherry vinegar, reduce by half.
Add stock, reduce again by half.
Stir in mustard, cream, green peppercorns. Simmer, then add butter and parsley. Adjust seasoning.
Slice rested steak and serve with sauce drizzled over.
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