Break with tradition and serve steak with a festive flavour this Christmas. The Story Bridge Hotel is renowned for its steaks and here’s one of the best from executive chef Jason Walker.

Ingredients:

Serves 4

  • 1kg rib fillet (angus beef)
    100g chanterelle mushrooms
    20ml Olive oil
    Salt and pepper to taste

Beef sauce

  • 20ml sweet sherry
    20ml red wine
    100ml beef stock
    Salt and pepper to taste
    20g butter (unsalted)
    20g red currents (optional)

Salad

  • 100g Italian rocquette
    50g sour cherries
    50g walnuts
    1 red onion
    40g Witches Chase goats chevre

Salad dressing

  • 20ml olive oil
    10ml cherry balsamic

Method:

Place rib fillet on cutting board and season with salt and pepper, lightly oil. Heat frying pan to moderate heat and place rib fillet in pan, seal both sides of beef until caramelised (approximately 3 minutes on all sides).

When the beef has cooled slightly (approximately 5 minutes), wrap the beef in cling wrap very tight to form a perfect cylinder and place in the refrigerator for 20 minutes.

Once the beef has cooled cut the rib fillet into four 250g portions. Preheat pan to moderate heat and cook
the steaks for a further four minutes on either side (serving suggestion is medium rare).

Allow to rest for five minutes prior to serving.

Once the steaks are to the side and resting add butter to the pan and sauté the chanterelle mushrooms, deglaze the pan with sweet sherry and red wine, add beef stock and reduce by one third, check seasoning and add butter and red currents just prior to serving.

To make the salad:

Wash Italian rocquette in cold water, slice red onion very fine, toast walnuts in oven until golden brown, pit the fresh sour cherries. Place all ingredients into a small salad bowl and add olive oil and cherry balsamic.

Add seasoning to taste.

To serve:

Place well-rested beef at nine o’clock position on the plate, top with dressed salad and drizzle with any leftover
dressing. Place chanterelle mushroom sauce at six o’clock on the plate and finish with crumbled chevre and cracked pepper.