Logo

Ingredients

  • Steak
  • 4 x 225g porterhouse steak, 2cm thick
  • 2 pinches of salt
  • 1 Tbsp coarsely ground black pepper
  • 2 Tbsp olive oil
  • 65g butter
  • Persillade
  • 1 handful of fresh parsley
  • ½ medium shallot
  • 1 garlic clove

Share

STEAK WITH PERSILLADE (2)

limousin beef selection

Method

  • Prepare the steaks by seasoning them with salt and pepper and oil, pressing it firmly into the steaks on each side
  • Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together
  • Set aside
  • Using a large heavy-based pan heat it up on a medium-high heat
  • Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium
  • Add the butter and let it go foamy and the aroma is nutty
  • Spoon over the steak and remove the steak when cooked
  • Put it onto a warm plate and keep warm so you can finish off the sauce
  • Quickly add the persillade to the pan
  • Then add the water and lemon juice and simmer for 10 seconds
  • Pourthe persillade and meat juices over the steak and serve right away!

Comments

Persillade is a simple mixture of parsley, shallots and garlic which adds a classic French finishing touch to many a dish!

Thanks to LIMOUSIN HEALTHY BEEF for donating the produce used in this demonstration recipe.

To download a copy of this recipe please click here