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Recipes / steak

  • Peppercorn sauce by Barry Horne

    Peppercorn sauce by Barry Horne

     

    There is nothing more simple yet satisfying, at the end of a busy week, than opening a bottle of wine and treating yourself to your favourite steak.

    Cooked to perfection with a simple side dish, this peppercorn steak sauce recipe can elevate your meal to another level. It's simple, fast and completely delicious!

    (Serves 4)


    Ingredients:

    1tsp butter

    1 shallot

    1 clove of garlic

    1 pack veal jus

    1 shot brandy

    250ml double cream

    1tsp coarse black pepper

    salt


    Method:

    Finely dice your garlic and shallot, add to a medium saucepan with the butter and a pinch of salt and cook on a medium heat to soften.

    After 3-4 mins, when it has softened, add the black pepper and cook for 30 seconds to 1 minute. Pour in the brandy and flame it to cook out the alcohol.
     
    Once that is done add the veal jus and reduce by half. When reduced add the cream, bring to the boil and lower the heat.
     
    Cook for another two minutes, season to your liking and pour over your cooked steak

     

    For this recipe use any steak of your preference, speak to one of our expert butchers to help guide you to your perfect steak. The steak featured in the image above is a grass-fed bone-in rib eye.

  • Bearnaise Sauce by Barry Horne

    Bearnaise Sauce by Barry Horne

     

    Having a night in? Make Friday night that much more special with this home made Bearnaise sauce smeared over your favourite Provenance grass-fed steak.

     

    Ingredients:
    2 egg yolks
    80ml vinegar
    50ml water
    1/2 shallot (finely diced)
    fresh tarragon
    black pepper
    200g unsalted butter
    salt

    Method:
    Make the reduction with the shallot, vinegar, water, 2 chopped tarragon stalks and a pinch of pepper. Put all ingredients in a small saucepan and bring to the boil. Reduce by half.
    Clarify the butter by heating it in another small saucepan until it separates (approx 4-5 mins).
    Strain the fat from the solids, keep the fat and put aside.
    Put your egg yolks in a bowl (metal or glass), and place over a simmering pot of water. Add 1tsp of the reduction and a pinch of salt, start whisking over the heat until it has doubled in size and has gone slightly pale and frothy.
    When it is at ribbon stage (or the consistency allows you to draw a figure 8), take off the heat and slowly start adding your clarified butter, like you would making a fresh mayonnaise.
    When all butter has been incorporated, season with salt, pepper, chopped tarragon and more of the reduction if desired.
    Cook the steak to your liking.
    Rest and serve with lashings of Bearnaise!