Club Steak on the bone with Blue Cheese Butter

Serves: 10

Preparation time: 15 minutes

Cooking time: (2cm / 3/4 inch thick steak) 8-10 minutes

10 lean bone-in club steaks
50g/2oz black peppercorns, crushed Salt

For the Blue Cheese Butter:
150g / 5 1/2 oz unsalted butter, softened
150g / 5 1/2 oz blue cheese, e.g. Stilton

1. Prepare the blue cheese butter; in a small bowl mix together all the ingredients. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate until required.

2. Place the crushed peppercorns and the salt on a large plate and coat the steak on both sides.

3. Cook on a prepared barbeque or preheated grill for 4-5 minutes on each side (for medium rare).

4. Top with a disc of the blue cheese butter, transfer to a warm plate and leave to rest for 1-2 minutes.

Serve immediately with a salad garnish, chunky chips and roasted red onions.

Steak Wrapped in Pancetta

Serves: 10

10 x 200g Quality Standard beef steaks
Black pepper
20 rashers of pancetta
Oil, for frying
4 leeks, thinly sliced

For the Sauce:
350ml red wine
800ml chicken stock

To Serve:
1kg new potatoes, cut to even size
Mint sprigs¬
200g butter, melted
400g asparagus, trimmed


For the sauce:

1. Simmer and reduce the wine by half and add the stock. Simmer and reduce to a pouring consistency. Set aside.

For the steaks:

1. Preheat the oven to Gas mark 6, 200°C, 400°F. Season the meat.

2. Wrap the steaks with 2 pieces pancetta each, and secure with string, just to hold while cooking.

3. Heat the oil in a solid based pan over high heat. Seal the fillets on both sides. Deglaze the pan with some of the sauce. Transfer to oven to finish cooking for 5-12 minutes.

4. Set aside to rest. Meanwhile, steam the new potatoes and the asparagus. Cook the leeks in some of the butter over medium heat until very soft. Season.

5. Remove the string from the steaks. Toss some of the butter into the potatoes with some chopped mint. Drizzle some butter over the asparagus.

To serve: Spoon some of the leeks into the centre of the plate, and top with the steak. Spoon sauce over the steak, and serve with minted butter potatoes and asparagus.

Roast Beef Wrapped in Mustard, Cheese and Parma Ham

Serves: 10

2kg Quality Standard roasting joint
Salt and pepper
1-2 tbsp Dijon mustard
200g medium fat soft cheese
6 tbsp freshly chopped chives
10 slices Parma or Prosciutto ham

For the garlic fondant potatoes: 1 tbsp olive oil
25g butter
3 garlic cloves, peeled and finely crushed
2kg small new potatoes
2 sprigs fresh thyme leaves
400ml hot, good vegetable stock

To Serve:
Green beans, cooked


For the roasting joint: 1. Preheat the oven to Gas mark 4–5, 180-190°C, 350-375°F.

2. Season the joint well and brush with the mustard. Place on a rack in a large roasting tin and roast at 180°C, for 1 hour and 45 mins for rare beef, 2 hours and 15 mins for medium, and 2 hours and 40 mins for well done meat, basting occasionally with any beef juices.

3. In a small bowl mix together the medium fat soft cheese with the chives. Lay the Parma or prosciutto ham evenly on a clean chopping board and spread the mixture evenly over the ham.

4. 20 minutes before the end of the cooking time remove the joint from the oven and wrap the Parma ham, cheese side down directly around the beef. Tie with string, if required and return to the oven.

For the fondant potatoes: 1. Heat the oil and butter in a large frying pan and cook the garlic for 1-2 minutes until soft but not coloured.

2. Add the potatoes and toss in the oil. Transfer to a large roasting tin and pour over the hot stock. Season and roast for 1-11/2 hours.

To serve: Serve the joint with the garlicky fondant potatoes and green beans.

Recipes courtesy of EBLEX: