Bank Holiday Steak Barbecue Style – Courtesy of Grand-Mère Pelanne
Rick Higgins Dry Aged Fillet/Sirloin/TBone/Côte de boeuf/RibEye
Tsp of Horseradish
Côtes du Rhône Crozes-Hermitage
Côtes du Rhône St.-Joseph
Côtes du Rhône Vacqueyras
Our GM Fred, much loved by staff and guests alike is this week sharing the secrets of his youth.
Grand-Mère Pelanne always used the Steak Herb Rub from Avignon in the Provence Region simply called ‘Le Provençal’.
To make this simple recipe, use only the best ingredients including Rick Higgins choice of meat cuts as described above.
Using a plain bowl, mix the thyme, oregano, marjoram, rosemary, gros sell and black pepper. Rub it on both sides of your chosen cut of meat. Pour a little olive oil over and let it rest for a few minutes
For the fillet, t bone and the Côte de Boeuf, barbecue the meat for about 3 minutes on each side and then finish in the oven according to your own personal preference.
For the sirloin and rib-eye barbecue only barbecue to the temperature and level of cooking of your choice.
Use sliced zucchini, peppers and aubergine barbecued to adorn, they are perfect accompaniments.
In a plain bowl make a herb butter called La Vrillette.
Use some butter, chopped parsley, a teaspoon of horseradish, a touch of olive oil, mix them together and set on top of the steak.
Finish with a fine glass of wine and Enjoy!