Locally reared Beef, Lamb & Pork from Eastwood Farm, Shenington, Banbury

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Steak Diane

For those special-occasion meals

 

Ingredients 

2 fillet steaks from Eastwood Farm (or your favourite steak)
25 g butter
1 tbs vegetable oil
1/2 red onion
2 large mushrooms
3 tbs brandy
1 tsp Worcestershire sauce
1 tbs Dijon mustard
200 ml beef stock
3 tbs double cream
Black pepper and sea salt

 

Cooking Instructions 

  1. Season steaks on both sides with ground black peppercorn and sea salt.
  2. Melt butter and oil in a non-stick frying pan.
  3. Fry steaks over medium heat on both sides (2 mins each side for rare, adjust to suit your taste).
  4. Remove steaks from the pan and set them on the side to rest while you make the sauce.
  5. Add chopped onion and sliced mushrooms to the pan and stir until softened and lightly browned.
  6. When the flames subside add Worcestershire sauce and Dijon mustard and stir.
  7. Pour in the stock, boil for 1-2 minutes to reduce the liquid. Stir in the double cream and bring back to a simmer.
  8. Add any juices from the resting steaks.
  9. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of a spoon.
  10. Season to taste

Serving 

  1. Serve with Pommes Dauphinoises & French Baked Peas.

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(image © https://www.simplyrecipes.com/recipes/steak_diane/

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Locally reared Beef, Lamb & Pork from a family owned and run farm in Shennington, Banbury

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For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC