Many thanks to Sophie Perks for sending us some mouthwatering beef recipes that she used when cooking our beef. Sophie lives in Edinburgh, and we sent her a box of beef by courier. This is her first recipe. If you have some West Ilkerton beef or lamb recipes you are willing to share, please do send them to us (if possible with photos).

Two red ruby Devon sirloin steaks from West Ilkerton Farm, defrosted slowly at room temperature, massaged with oil & cracked black pepper and ready for cooking

INGREDIENTS

2 sirloin steaks steaks

1 tablespoon oil

Knob of butter

1 white onion

1 tablespoon black whole peppercorns

100 ml brandy/sherry

100 ml beef stock

2 teaspoons Dijon mustard

Dash of cream

Salt and pepper

METHOD

Pour the oil and cracked black peppercorns over the steaks. Massage the pepper and oil in.

Heat frying pan on a high heat. When very hot add the oiled steaks to the pan and fry for 2 minutes on each side (for medium rare).

In the second two minutes add the knob of butter . Once foaming use to baste the steaks. Remove the steaks and place them in foil to rest.

Turn down the heat and add the chopped onion. Cook the onion gradually for 5 minutes, stirring occasionally so it ‘sweats’ but doesn’t burn. Add mushrooms as well if you like.

Add some peppercorns, brandy/sherry, stock & mustard and simmer for another 3 minutes, until reduced by 1/2. Add a dash of cream and season to taste.

Serve with broccoli and mashed potatoes (or fries).

Thanks, Sophie!