Steak Masterclass – Spicy Beef Salad; Fillet with Chimichurri, Rib Eye served with Roasted Savoy

• Buy your steak from a local butcher for better quality meat. They will be able to guide you on the various cuts available.
• Always take the cuts of beef out of the fridge and loosely cover. Your beef should be at room temperature before you start cooking. This helps to make the meat more tender and stops the centre from being cold.
• Dry the meat on kitchen paper - never wash in water - washing spreads bacteria and also makes the meat mushy. A terrible practice!
• Don’t be afraid of the cheaper cuts such as Ox Cheek, Skirt and Tongue - they are full of flavour and just need cooking in different manners.
• Rather than oiling the pan, brush the steak with oil to prevent it sticking.
• After cooking, always rest the steak, loosely cover for around 1/3 the cooing time.

• Preheat the oven to 180 degrees C.
• Lay the bones on a tray, season generously and bake for 15-20 minutes, untll the marrow is soft but not liquid.
• In the meantime, fry the shallot and garlic in oil and butter. Once cooked, add the chopped parsley and lemon juice.
• Drizzle the herb mix over the marrow and serve with crusty bread.

• Heat Frying pan on a medium heat. Rub oil into the steak and season with generously.
• Fry the steak on one side for 2-3 minutes until a crust forms.
• Turn the steak and fry on the other side until browned, then add a knob of butter, melting it until it goes a nut brown colour.
• Add garlic and thyme to the pan and baste the butter over the steak with a spoon, for 2 minutes.
• Check the steak using a food thermometer. You're looking for a temperature of 54-57 degrees at the thickest part of the steak.
• Remove the steak from the pan and put to one side to rest.

To make the Sauce

• Fry the Mouli in the frying pan, fry for one minute then add the garlic, ginger, chilli, and lime zest.  Add the noodles and toss everything together. Add the sweet chilli sauce and squeeze in the lime juice, add the herbs and toss together.
• Place onto a plate, slice the steak and place on the top.

• Because of it's tail shape, you will end up with a scale of doneness, with the fatter end being pinker than the thin end.
• Remove the meat from the fridge half an hour before cooking.
• Season the steak liberally with sea salt and pepper, then rub with olicve oil.
• Heat a heavy-bottomed frying pan over a medium-high heat.
• Sear the fillet all over, until browned, and transfer the pan to the oven for 6 minutes.
• With a meat thermometer, check for an internal temperature of 50 degrees c at the fattest point.
• Remove from the oven and add the butter to the pan with the garlic and herbs. Baste for a few minutes, then remove the steak from the pan to rest for 5 minutes.
• Chimichurri is a great accompanying sauce for a steak with low fat content, such as fillet.

• Traditionally Chimichurri doesn't have coriander, but we think this addition works well with steak.
• Either whizz all the ingredients in a food processor or work with a big knife and finely chop everything. You get more texture when using a knife than when blitzing. If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work at room temperature.

• Take the steak from the fridge up to an hour before cooking. The closer to room temperature the better.
• Preheat the oven to 200 degrees
• Cut the potatoes into chunky chips, with or without the skin
• Toss in a bowl with olive oil, sea salt and pepper. Transfer to a tray and bake for 20-25 minutes until golden and cooked through.
• Heat a frying pan over a medium heat.
• Add a splash of oil and saute the cabbage with the onion.
• Add the garlic paste and cook for 3-4 minutes.
• Add a knob of butter to finish. Season and remove from the heat.
• Season the meat liberally with salt and plenty of pepper, and rub with a little oil.
• Heat a heavy-bottom pan over a high heat.
• Add a splash of oil to the pan, then lay the steak away from yourself.
• Allow to sear for a minute before turning. Give the meat another minute, before dropping the temperature to medium.
• Add the remaining butter, garlic cloves and thyme. Baste for a few minutes, turning as desired.
• You want to cook ribeye  to at least medium-rare. This will allow the marbling to render, giving a much better flavour.
• When the steak reaches 55 degrees at it's thickest point, remove from teh pan and allow to rest whilst you make the sauce.
• Mix the pomegranate and parsley through the cabbage. Put the cabbage on the chip tray and reheat in the oven for a few minutes.

• Add the oil and butter to a high-sided frying pan, then fry the shallots, garlic and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.
• Add the brandy and cook until it has reduced away to almost nothing.
• Add the stock and reduce again, this time by two-thirds, this will take around 5 mins.
• Stir the cream into the sauce and allow it to thicken slightly.
• Check the sauce is seasoned to your liking before serving.