Recipe by Shelley @dishydishesx on Instagram

Serves 2 | Cook Time: 30–40 minutes

There’s nothing quite like a Steak Saturday — especially when it’s shared. This indulgent yet simple recipe features our grass-fed, 28-day dry-aged Organic Cote de Boeuf, the perfect centrepiece for a cosy date night or weekend treat. With a rich, creamy mushroom sauce and a few classic sides, it’s an easy way to bring restaurant-quality flavour to your own kitchen.

🥩 Ingredients

For the Steak:

• 650g Organic Cote de Boeuf (serves 2)

• Olive oil

• Sea salt & cracked black pepper

• 2 garlic cloves, lightly crushed

• 1 shallot, halved

• 1 sprig of rosemary

• 25g butter

For the Mushroom Sauce:

• Olive oil

• 2 shallots, finely diced

• 2 garlic cloves, minced

• 1 punnet chestnut mushrooms, sliced

• 1 knob of butter

• 2 tbsp Dijon mustard

• 2 tbsp Worcestershire sauce

• 2 shots brandy or whiskey (optional, for depth and richness)

• 100ml double cream

• Small handful of fresh parsley, chopped

👩🍳 Method

1. Prepare the Steak
Preheat your oven to 180°C fan.
Rub your Cote de Boeuf generously with olive oil, sea salt and cracked black pepper. In a hot pan, sear the meat on all sides until golden brown. Add the butter, garlic, shallot, and rosemary to the pan and baste the steak in the bubbling butter for a minute or two.

Transfer the steak and aromatics to a roasting dish and cook in the oven for 5–7 minutes for medium-rare (or longer if preferred). Once done, remove and cover with foil to rest for at least 15 minutes — this helps the juices redistribute, keeping the meat tender and juicy.

2. Make the Mushroom Sauce
Using the same pan, add a touch more olive oil and gently fry the shallots until translucent. Add the garlic and mushrooms, stirring until softened. Drop in a knob of butter and continue to cook until golden.

Stir in the Dijon mustard and Worcestershire sauce, followed by the brandy or whiskey. Light carefully (optional) or simmer for a few minutes to cook off the alcohol.

Finally, pour in the double cream and chopped parsley. Simmer gently until thickened and glossy. Season to taste.

3. To Serve
Slice the rested Cote de Boeuf against the grain and serve with your mushroom sauce poured generously over the top. Pair with homemade chips, tenderstem broccoli, and a glass of red wine for the ultimate weekend feast.

Why Choose Organic?
Our Organic Cote de Boeuf is sourced from 100% grass-fed, high-welfare cattle raised on small British farms. Naturally aged for 28 days, this cut delivers exceptional flavour and tenderness — the perfect example of why ethically raised meat always tastes better.