STARTERS
French Onion Soup
Served with Comté croutons and fougasse.
Prep time: 2 minutes Cook time: 15 minutes
In the box: French Onion Soup, demi-baguette, Comté cheese, fougasse
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
Once the 10 minutes it up, the fougasse should have gone golden brown and the cheese on the croutons should have melted. Remove everything from the oven and finish the fougasse by topping with garlic butter.
Heat up the soup according to the instructions below:
On the Hob
Decant into a sauce pan and reheat over a medium heat to simmering point.
Microwave
Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.
To serve
Portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.
King Scallops
Served in a scallop shell with garlic butter and fougasse.
Prep time: 5 minutes Cook time: 10 minutes
In the box: King scallops, scallop shells, garlic butter, fougasse
On the Hob
Rinse your scallops before use, gently patting dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side.
Turning the scallops over, cook for another 3 minutes. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan oven the scallops.
In the oven
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
Rinse your scallops before use, gently patting dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.
Bake for 10 minutes.
Fougasse
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
Place the fougasse on a baking tray, reserving the garlic butter for later.
Heat in the oven for 10 minutes.
Finish with the garlic butter.
To serve
Divide the scallops between your plates and serve with the fougasse. If you have a lemon, squeeze over the scallops.
MAIN
Your choice of steak served with your choice of sauce, frites and creamed spinach.
Prep time: 5 minutes Cook time: 25 - 35 minutes
In the box: Steak, sauce, frites, creamed spinach
Ribeye Steak / Fillet Steak
Remove the steak from the fridge, 1 hour before cooking, keeping it in its packaging.
Remove the steak from its packaging and drizzle the steak with olive oil and season with salt and pepper.
Sear in a hot pan or chargrill to desired temperature. Avoid turning too often.
We recommend 2-3 minutes on each side for medium rare and 4-6 minutes for medium
For well-done we recommend that you sear the steak on each side for 2-3 minutes and finish cooking in a preheated oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6) for 15-20 min depending on thickness of the steak
Once cooked, remove from pan and rest for 5 minutes before eating.
Chateaubriand
Remove the steak from the fridge, 1 hour before cooking, keeping it in its packaging.
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
Remove the Chateaubriand from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper.
On a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside.
Place chateaubriand back onto the baking tray and place the tray in the oven for the following times depending on your preference:
Medium rare - 15 minutes
Medium - 20 minutes
Well done - 30 minutes
Remove the meat from the oven and rest for 3-5 minutes.
Slice into 4-6 slices and serve
Frites
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
Empty the frites onto a non-stick baking tray and spread evenly.
Place into the centre of the oven for 25 minutes or until golden.
Season with salt to taste.
Garlic Butter – ready to serve. Slice into rounds and place onto the cooked steak.
Roquefort Butter – ready to serve. Slice into rounds and place onto the cooked steak.
Microwave
Decant into a microwavable container, cover, and heat up for the recommended time below:
750W - 2 min
1000W - 1 min 30 sec
Mix halfway through
On the hob
Decant into a saucepan and bring to the boil on a low heat.
Peppercorn sauce
Creamed Spinach
Microwave
Remove the sleeve, peel back the film lid, empty contents of the pouch into the tray and loosely replace the film. Place on a microwaveable plate and heat up for the recommended time below:
750W – 2 minutes / 1000W – 1 minutes. Mix halfway through
On the hob
Decant into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.
DESSERT
Dark Chocolate Mousse
Ready to eat.
Crème Caramel
Ready to eat.
Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.
Steak Date Night Menu - Ribeye
£59.95
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