For the beef
Use the best quality British beef you can get your hands on. Ask for thick cuts, season with Maldon sea salt 1 hour before cooking and leave to sit at room temperature. Then cook in a chargrill pan to your liking.
Parsley and garlic purée
1 bulb of garlic
1 bunch of flat leaf parsley (50g)
1 tsp crushed black pepper corns
1 large white onion
50g butter and 50g vegetable oil
Method
Peel and chop the whole bulb of garlic into thin slices and finely dice the onion. Place the oil and garlic into a pan and cook until golden brown, then add the butter and onion. Cook over a low heat until the onion is soft. Then add the parsley and keep cooking until the parsley has wilted. Blend until smooth, adding salt and pepper to taste. Allow to cool before serving.
Bone marrow and chorizo sauce
250g thick beef jus/finishing sauce
30g chopped chorizo
30g chopped bone marrow
½ tsp thyme leaves
1 tablespoon parsley, 1 tablespoon chopped tarragon and 1 tablespoon chopped shallot
Method
Just before you serve; bring the jus to a boil, remove from the heat and then stir in all of the ingredients. Serve immediately.
To serve
Serve with your choice of potato, a chargrilled spring onion and some fresh watercress.
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