Step 1 To marinate the steaks, pour the wine into a non-metallic dish. Cut the garlic bulb in half horizontally and add to the wine. Step 2 Coarsely crush the peppercorns in a pestle and mortar and add the rosemary and thyme sprigs. Add the steaks, turning to coat and set aside to marinade for at least…

Step 1 Preheat the oven to 200°C/400°F/Gas 6. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper. Add the minute steaks, turning to coat, then either use immediately (or cover with clingfilm and chill for up to 24…

Step 1 Heat two tablespoons of the oil in a large frying pan and preheat the grill.  Fry the onions for 10 minutes until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and then cook for another 2 minutes until the sugar has dissolved and is slightly syrupy, stirring continuously. Tip…

Step 1 Begin by making the salsa verde. Finely chop the capers, herbs and watercress, then  mix them in with the anchovy fillets, crushed garlic, olive oil, mustard, lemon juice and black pepper. Step 2 Lay onto a very hot pre-heated pan for direct cooking. Step 3 Brush the steak on both sides with oil and…

Step 1 To make the shallot and tarragon butter, heat the oil and a knob of the butter in a small pan. Add the shallots and gently fry for 6-8 minutes until softened but not coloured. Leave to cool, then beat in the peppercorns, mustard, tarragon, chives and the remaining butter. Spoon on to a…

Step 1 Arrange the beef medallions on a plate and spread over the cracked mixed peppercorns, pressing down to form a thick crust. Season with salt. Step 2 Heat 15 g of the butter and the oil in a frying pan. Add the beef fillets and sauté for 3 minutes on each side for medium rare,…

Step 1 Start with the braised kombu. Place the dried seaweed in a small pan and leave to soak for 1 hour, or until soft and pliable Step 2 Once the kombu has finished soaking, place the pan on a very low heat and cover with cling film. Cook gently for 2–3 hours with the seaweed…

Step 1 Preheat the oven to 240°C/475°F/Gas 9. Allow the chateaubriand to come to room temperature then rub all over with the olive oil and sprinkle with sea salt and black pepper. Step 2 Heat a heavy-based ovenproof frying pan. Seal the chateaubriand over a high heat for about 6 minutes until golden brown on…

Step 1 To make the flavoured butter, heat the oil in a small pan, add the shallots and fry gently for 6-8 minutes until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and a quarter teaspoon of salt. Scrape out onto a square of parchment paper and roll into…