Henry Harris’ steak tartare is deeply savoury, rich and restorative, with rump steak or beef fillet tail, anchovy, Dijon mustard, cognac and plenty of black pepper.
Steak Recipes 20 Recipes
Bavette et Sauce Saint-Marcellin
A Lyonnais bouchon classic, pairing bavette steak with a creamy Saint-Marcellin sauce whose gentle acidity works beautifully with a well-flavoured cut of beef.
Bavette Steak with Ceps, Garlic & Parsley
A seasonal favourite pairing bavette steak with golden ceps and girolles. Cooked in butter with garlic and parsley for rich, autumnal flavour.
Sharing Ribeye with Crispy Polenta, Gorgonzola Fonduta & Marsala Sauce
Outrageously opulent and incredibly delicious. This is a celebration of steak that brings a bit of Trullo magic to your home.
Porterhouse with Peppercorn Sauce & Triple-Cooked Chips
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Tomahawk with Chips & Chimichurri
Try this Tomahawk Steak Recipe for the perfect cut to grill over coals. Paired with chimichurri sauce and crispy chips, this recipe delivers smoky, juicy steak in its purest form.
Sharing Bavette with Roast Tomato & Bone Marrow Butter
Pair one of the great bistro steaks with this dynamic butter — made with slow-roasted tomatoes, bone marrow, softened shallots, tarragon, and green peppercorns.
Rump Steak for Two with Beef Fat Croutons, Confit Garlic & Frisée Salad
A rump steak recipe for two, paired with beef fat croutons, confit garlic, and crisp frisée salad. A simple yet indulgent sharing dish full of rich flavour.
Sirloin for Two with White Beans & Marinated Radicchio
A thick-cut steak from the sirloin, with a solid covering of fat, is a perfect sharer. Offer it up with a sumptuous combo of creamy beans and tangy radicchio.
Denver Steak with Braised Spinach & Bone Marrow Butter
When done right, this Denver steak recipe delivers exceptional flavour, juiciness and texture. Simply pan-cooked, basted in butter, and finished with rich bone marrow.
Pork Ribeye Steak with Broccoli & Anchovy Mayonnaise
I think you will find this steak a bit of a revelation. Paired with a punchy anchovy and caper mayonnaise, this makes for a quick and relatively easy supper.
Côte de Boeuf with Béarnaise Sauce
Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.