Dry Aged Chuck Steak with Madeira and Green Peppercorn Sauce
My version of a classic French dish. For this we use our 28 day dry aged chuck steak a cheaper cut. Tougher but still with amazing flavour. Finishing this with
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Tongs
- Whisk
- Wooden spoon
- Spoon
- Plate
Ingredients
- 4 x 250g Chuck Steaks
- 10 Sprigs Thyme
- 5 Cloves Garlic
- 100 g Butter
- 0 Salt and Pepper
- 4 Shallots Diced
- 300 ml Good Beef Stock (reduced to 100ml)
- 100 ml Madeira
- 2 Teaspoons Peppercorn Sauce
- 1 teaspoon Wholegrain Mustard
- 100 ml Double Cream
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