Ingredients

2 rib-eye steaks

(about 250g each)

2 tbsp vegetable oil
80g butter

2 garlic cloves
2 thyme sprigs
� 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 (use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to
serve
Method
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.

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.

Recipe from Good Food magazine, February 2019