Our signature cut. Each lean and tender medallion of delicious grass-fed beef has been perfectly portioned to cook quickly and consistently every time. Aged with care and with a hearty beef flavour.
Preheat the oven to grill.
To make the caramelised onions, heat the butter over a medium-low heat until it froths. Add the onions and cook, stirring frequently for about 20 minutes, until the onion is very soft. Add the balsamic vinegar and brown sugar and cook for another 10 minutes. Season as required.
Meanwhile, brush the meat with oil and season with salt and pepper. Heat a pan over a high heat. Add the steak and cook for 3-4 minutes on each side. Transfer to a wooden board loosely covered with foil to rest for 5 minutes before carving into thin slices across the grain.
Heat a little oil in a pan over a medium-high heat. Add the garlic, mushrooms, and thyme and cook for 5-10 minutes until soft. Add the spinach and cook for another 5 minutes until most of the moisture has been evaporated. Stir through the mustard and parsley, and season as required.
Lightly toast the Turkish bread and spread with mayonnaise and/or relish. Top with extra spinach leaves and then spoon some mushroom mixture on the base and add the cheese slices. Cook under the grill for a few minutes to melt the cheese, then add some sliced steak, pickles (if using), and top with caramelised onions. To finish, sprinkle with chopped chives.
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