Christmas is a special time of year, so the food that we eat at Christmas should be just as special too. And it’s not all about the big bird, speciality steaks are also here to steal the show. Here at Helen Browning’s, all of our steaks are produced from our Good Beef; 100% organic, British, grass-fed and dairy-bred beef that is reared in the heart of the Wiltshire countryside at Eastbrook Farm. So, whether you choose sirloin, fillet, or rib-eye, make sure you choose Helen Browning’s for succulent and absolutely delicious steak!

This blog contains lots of amazingly delicious recipes, and tips and tricks from Jamie Oliver and Gordan Ramsay to help you make the most of your tasty steak! Take a look at Gordan Ramsay’s video here.

Rib-eye steak in a red wine pastrami sauce by Tom Kerridge

This luxurious dish from Tom Kerridge is perfect for a festive date night for two; absolutely delicious food for a romantic night in.

Photograph taken by BBC Good Food

Ingredients:

  • 2 organic rib-eye steaks from Helen Browning’s
  • 2 tbsp vegetable oil
  • 80g butter
  • 2 garlic cloves
  • 2 thyme sprigs
  • ½ lemon (juiced)
  • 1 shallot (finely chopped)
  • 100ml red wine
  • 200ml fresh beef stock
  • 50g pastrami (finely chopped)
  • 1 green chilli (deseeded and chopped)
  • 1 tbsp chopped parsley
  • chips and gherkin ketchup, to serve

Method:

  1. Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
  2. Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

Steak Diane by the Hairy Bikers

A classic recipe from the Hairy Bikers, this steak Diane recipe is brilliant for dinner parties and festive get togethers. So, why not wow your guests this Christmas with exceptional food?

Photograph taken from the Hairy Bikers

Ingredients:

  • 2tbsp whole black peppercorns
  • Flaked sea salt
  • 2 x organic fillet steaks from Helen Browning’s
  • 25g (1oz) butter
  • 1tsp vegetable oil
  • 2 shallots (or 1 long banana shallot), thinly sliced
  • 3tbsp brandy
  • 1tsp Worcestershire sauce
  • 1tsp Dijon mustard
  • 200ml (7fl oz) beef stock
  • 3tbsp double cream
  • 1tbsp finely chopped fresh tarragon leaves (optional)

Method:

  1. Crush the peppercorns in a pestle and mortar, then mix them with half a teaspoon of sea salt. Put the steaks on a board and season them well on both sides with the pepper and salt mixture until they’re lightly but evenly crusted.
  2. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium-high heat for 2-2½ minutes on each side for rare meat. Cook for 1-2 minutes longer on each side if you prefer your steaks medium rare and up to 3 minutes longer for medium, depending on thickness. Remove the steaks from the pan and set them aside to rest while you make the sauce.
  3. Add the shallots to the frying pan and cook for 2-3 minutes, stirring, until they’re softened and lightly browned. Pour the brandy into the pan and let it sizzle for a few seconds.
  4. With great care, light a match and carefully ignite the brandy, standing well back from the flame in the pan. (If you prefer not to do this, let the brandy simmer for 15 seconds more in the pan before adding the other ingredients.) When the flames have disappeared, add the Worcestershire sauce and mustard to the pan, stirring continuously.
  5. Pour in the stock and bring to the boil, then cook for 1-2 minutes, or until the liquid has reduced by nearly half, stirring regularly.
  6. Stir in the double cream and bring the sauce back to a simmer, stirring. Add any juices from the resting steaks, then continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir in the tarragon, if using. Serve the steaks with the sauce, some sautéed potatoes and a green salad. What could be better?

Organic steak Caesar sandwich by Delicious magazine

Add some oomph to your festive lunches with this tasty recipe for a steak Caesar sandwich… make sure to make it extra special this Christmas with a touch of Helen Browning’s organic.

Photograph taken by Delicious magazine

Ingredients:

  • 50g grated grana Padano
  • Ground black pepper
  • 2 x organic sirloin steaks from Helen Browning’s
  • Olive oil
  • 4 anchovy fillets
  • 1 crushed garlic clove
  • 4 tbsp mayonnaise
  • 20g grated grana Padano
  • The juice ½ lemon
  • 2 x 160g ciabatta leaves
  • Handful of rocket leaves
  • 2 roasted red peppers from a jar (sliced)

Method:

  1. Heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with non-stick baking paper, then sprinkle with an even layer of 50g grated grana Padano. Add ground black pepper, then bake for 10 minutes until the cheese forms a melted, golden sheet. Set aside to cool.
  2. Rub 2 x sirloin steaks with a glug of olive oil. Heat a frying/griddle pan until very hot, then season the steaks with salt and black pepper and fry for 2 minutes on each side for medium-rare (longer if you prefer them cooked more). Set aside to rest.
  3. In a small bowl, crush 4 anchovy fillets with a fork, then stir in 1 crushed garlic clove, 4 tbsp mayonnaise, 20g grated grana Padano and the juice of ½ lemon. Taste and season, then add a splash of water.
  4. Halve and toast 2 x 160g ciabatta loaves in the griddle/frying pan, then spread each half with some of the dressing. Top each half with a handful of rocket leaves and 2 roasted red peppers from a jar (sliced).
  5. Slice the steak thinly, then divide among the ciabatta. Break the grana Padano crisp into shards and scatter over the top. Drizzle with the dressing to serve.

Smoky steak with Cajun potatoes and spicy slaw by Esther Clark

This spicy slaw and Cajun potatoes recipe will help to warm you up this Winter! This exceptionally tasty recipe from Esther Clark is perfect for a cold Winter’s night.

Photograph taken by BBC Good Food

Ingredients:

  • 430g Maris Piper potatoes (cut into 1.5cm chunks)
  • 1 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 1 x organic fillet steak from Helen Browning’s organic
  • ¼ small bunch of coriander (finely chopped)
  • For the spicy slaw
  • ¼ small red cabbage (shredded)
  • ½ red onion (finely sliced)
  • 2 tbsp mayonnaise
  • 1 tbsp soured cream
  • ½ tbsp chipotle chilli paste

Method:

  1. Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
  2. To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
  3. Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
  4. Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

Boneless organic rib-eye steak with bearnaise sauce by Delicious magazine

This classic bearnaise sauce recipe by Delicious magazine is perfect when paired with our tender rib-eye steaks!

Photograph taken by Delicious magazine

Ingredients:

For the béarnaise…

  • 125g unsalted butter (keep the butter wrapper)
  • 50ml white wine vinegar
  • 50ml dry white wine
  • 1 shallot (thinly sliced)
  • 3 large free-range egg yolks
  • 1 tbsp chopped fresh tarragon
  • Squeeze lemon juice
  • Warm water (in case of splitting)

Method:

  1. Start the béarnaise by clarifying the butter. Melt in a heavy-based pan over a low heat. Skim any solids off the surface and discard, then cool – the milk solids will settle at the bottom. Spoon off the yellow clarified butter into another heavy pan, leaving behind then discarding the white solids. Keep the clarified butter warm over a very low heat.
  2. Clean the original heavy-based pan, put the white wine vinegar, white wine and shallot in it, then bring to the boil. Bubble until reduced by three quarters, then set aside until just warm. Heat the oven to 220°C/fan 200°C/gas 7. Tip the shallot reduction into a heatproof glass or ceramic mixing bowl, add the egg yolks, then beat vigorously with a balloon whisk until foamy. Set over a pan of simmering water – the bowl shouldn’t touch the water. Whisk for 2-3 minutes until smooth, creamy and increased in volume.
  3. Remove the egg mixture from the heat. Pour the melted clarified butter into a jug or pouring bowl, then pour into the egg mixture a little at a time, whisking continuously. If the mixture becomes very thick and looks like it’s about to split (it will have a greasy sheen), whisk in a little warm water, then continue adding the butter. Season, then add the chopped tarragon. Taste and add lemon juice if needed. To keep the béarnaise warm while you cook the steaks, take the pan of water off the heat and put the bowl back on top with a piece of cling film touching the surface of the sauce.
  4. Put a griddle pan over a high heat until smoking hot. Brush the steaks lightly with oil and season. Griddle (you may need to do this one at a time) for 1½ minutes, then give them a quarter turn and cook for another 1½ minutes to get cross-hatched char lines. Turnover, then repeat.
  5. Transfer the steaks to a shallow roasting tin, then cook in the oven for 7-10 minutes for rare to medium- rare. Remove, cover with the butter wrapper or foil, then rest for 5 minutes. Cut into 2cm slices, then serve with the béarnaise, watercress and, if you like, chips.