Sides

Garlic Butter Mushrooms

• Ingredients: Fresh mushrooms, garlic, butter, parsley.
• Method: Sauté sliced mushrooms in butter with finely chopped garlic until golden. Finish with chopped parsley for freshness.

Roasted Potatoes

• Ingredients: Baby potatoes, olive oil, rosemary, salt, pepper.
• Method: Halve the potatoes and toss with olive oil, rosemary, salt, and pepper. Roast in a preheated oven at 200°C until crispy and golden.

Creamed Spinach

• Ingredients: Fresh spinach, cream, garlic, nutmeg, Parmesan cheese.
• Method: Wilt spinach in a pan, drain excess liquid. Return to pan, add garlic, cream, and a pinch of nutmeg. Cook until thickened and sprinkle with Parmesan before serving.

Peppercorn Sauce

• Ingredients: Beef stock, cream, crushed peppercorns, brandy (optional), butter.
• Method: Reduce beef stock with crushed peppercorns and a splash of brandy. Add cream and simmer until thickened. Finish with a knob of butter for a glossy sauce.

Garden Salad

• Ingredients: Mixed salad greens, cherry tomatoes, cucumber, red onion, vinaigrette.
• Method: Toss the greens, sliced cherry tomatoes, cucumber, and red onion with a light vinaigrette.

Grilled Asparagus

• Ingredients: Asparagus, olive oil, lemon zest, salt, pepper.
• Method: Trim asparagus, drizzle with olive oil, and season. Grill until tender and finish with lemon zest.

Sweet Potato Fries

• Ingredients: Sweet potatoes, olive oil, paprika, salt.
• Method: Cut sweet potatoes into fries, toss with olive oil, paprika, and salt. Bake in a preheated oven at 220°C until crispy.

Coleslaw

• Ingredients: Cabbage, carrot, mayonnaise, vinegar, sugar, salt, pepper.
• Method: Shred cabbage and carrot, mix with mayonnaise, a dash of vinegar, sugar, salt, and pepper to taste.

Onion Rings

• Ingredients: Onions, flour, beer batter, oil for frying.
• Method: Slice onions, dip in flour then into beer batter, and deep fry until golden.

Baked Beans

• Ingredients: Canned beans, tomato sauce, brown sugar, vinegar, mustard.
• Method: Simmer all ingredients together until thick and flavorful.

Ingredients that Pair Well

Herbs and Spices

• Rosemary: Its woodsy aroma pairs wonderfully with beef.
• Thyme: Adds a subtle, earthy flavour to steak.
• Garlic: Offers a pungent kick that complements the rich beefy flavours.
• Black Pepper: Provides a sharp, spicy contrast to the richness of the meat.
• Mustard: Adds depth and a bit of heat, especially in marinades or sauces.

Sauces and Condiments

• Worcestershire Sauce: Adds a tangy depth to marinades and sauces.
• Soy Sauce: Imparts a salty, umami flavour, great for marinades.
• Horseradish: Offers a spicy counterbalance to the fatty richness.
• Bearnaise Sauce: A classic French sauce that’s creamy with a tarragon flavour.
• Blue Cheese: Its bold flavour complements the savoury taste of beef.

Fats and Oils

• Butter: Adds richness and helps in forming a delicious crust when searing.
• Olive Oil: Ideal for dressing salads or vegetables served with steak.
• Duck Fat: Perfect for roasting potatoes to serve as a side.

Vegetables

• Mushrooms: Their earthy taste matches well with the umami of beef.
• Onions: Caramelised onions add sweetness and a bit of texture.
• Asparagus: Its mild, slightly grassy taste pairs well with the robust flavour of steak.
• Tomatoes: Fresh or slow-roasted tomatoes add acidity and brightness.

Fruits

• Lemons: A squeeze of lemon adds brightness and cuts through the fat.
• Figs: When in season, figs can add a sweet note that contrasts nicely with savoury steak.

Cheeses

• Parmesan: Sprinkled over vegetables or salads, it adds a salty, umami quality.
• Gorgonzola: Melts beautifully on top of steak for a creamy texture and tangy taste.

Nuts

• Walnuts: Toasted and tossed into salads for a crunchy contrast.