The recipe comes from young chef Luke Thomas and you can read more about him below. At only 18 years of age, he most certainly is one to watch in the future. Look out Jamie Oliver.
Yield: Serves 4
- 2 shallots, 1 finely minced, 1 finely sliced
- 2 garlic cloves, finely minced
- 4 tbsp green peppercorns from a jar
- 50ml Brandy
- Sea Salt and Freshly Ground Pepper
- 200ml beef stock
- 200ml double cream
- 4 - 250g / 8oz Welsh Rib Eye Steaks
- Small bunch of fresh thyme
- 1/2 head of garlic
- Small bunch of tarragon leaves, chopped
- Sweat the shallot, garlic and peppercorns in 1 tbsp of the olive oil. Cook for 2 minutes taking care not to burn.
- Raise the heat and add the brandy. If you are feeling brave you can now flambe the brandy (set fire to it) or cook to reduce the brandy by half.
- Season with salt and freshly ground black pepper. Add the beef stock and over a medium heat reduce slightly. Finally, add the cream to the peppercorn sauce and leave to reduce until thick and sauce consistency. Keep warm.
- Place the Welsh steaks on a tray. Pour over the remaining 2 tbsp of olive oil and season heavily with salt and pepper. Rub the oil and seasoning into the steak.
- Place a griddle pan on the stove and heat to hot but not smoking. Place the steaks into the griddle pan, leave for 2-3 minutes to colour, then turn the steaks and cook for a further 3 minutes.
- Remove the steaks from the pan and place on a warmed plate. Rub with the cut head of garlic, and sprinkle with the fresh thyme. Leave the steaks to rest for a few minutes in a warm (but not hot) place.
- Meanwhile, add the finely sliced shallot to the hot griddle pan and cook quickly until soft. Keep to one side for garnish.
- To finish the sauce add the tarragon and taste for seasoning. Serve the Welsh Beef steaks with any juices released during the resting time, the lightly cooked shallots and serve the peppercorn sauce in a pot on the side.
His portfolio is already impressive having worked in restaurants around the world including Alinea in Chicago, La Pergola in Rome and the Burj al Arab in Dubai. Rumour has it he started at 12! He has also had the opportunity to work alongside some of the world's top Michelin-starred chefs including the likes of Gary Rhodes and Heston Blumenthal.
With such experience under his young belt it was only a matter of time before Luke began building his own restaurant empire, and in February 2012 he launched Luke's Dining Room Luke's Dining Room at Sanctum on the Green, Berkshire. And, in 2013 appeared on the popular BBC series, Great British Menu.
His ambition is to be the youngest chef to be awarded a Michelin star.