Steak Date Night Menu - Fillet

The perfect Côte date night, our three course Steak Date Night Menu heroes our premium steaks which are matured and prepared in our own butchery. With your choice of starter, cut of steak, sauce and dessert, alongside our favourite side dishes and our famous Fougasse, this meal is packed full of generosity leaving you to kick back and enjoy the perfect date night every time.

On the Menu

Starters

Choose from:

French Onion Soup with Comté cheese croutons and our famous Fougasse
Or
British King Scallops with scallop shells and garlic butter and our famous Fougasse

Main

Choice of steak cut: 227g Ribeye Steak / 200g Fillet Steak /400g Chateaubriand -

 prepared in our own Côte butchery. (All steaks are suitable for freezing)

Choice of sauce: Garlic butter / Peppercorn sauce

Sides

Creamed Spinach
Frites

Dessert

Choose from:

Crème Caramel - Traditional set vanilla pod custard with dark caramel
Or
Chocolate Mousse - Indulgent, dark chocolate mousse

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select 'food and drink - individual items' from the list.


French Onion Soup: 293 kcal per portion
Baguette: 361 kcal per portion
Fougasse: 373 kcal per portion
King Scallops in Half Shell: 31 kcal per portion
Fillet Steak: Beef (100%) 310 kcal per portion
Ribeye Steak: Beef (100%) 559 kcal per portion
Chateaubriand: Beef (100%) 310 kcal per portion
Garlic Butter: 213 kcal per portion
Roquefort Butter: 178 kcal per portion
Peppercorn Sauce: 167 kcal per portion
Frites 391 kcal per portion
Creamed Spinach: 181 kcal per portion
Chocolate Mousse: 514 kcal per portion
Crème Caramel: 325 kcal per portion

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

1. Pre-heat the oven (Fan 180°C / electric 200°C / gas mark 6).
2. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
3. Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
4. When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
5. 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.
6. Heat up the soup according to the instructions below:
   
   On the Hob
7. Decant into a sauce pan and reheat over a medium heat to simmering point.
   
   Microwave
8. Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.
   
   To serve
9. 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

1. Rinse your scallops before use, pat them dry  before seasoning with salt and pepper.
2. Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side. Turn the scallops over, cook for another 3 minutes.
3. 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
4. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
5. Rinse your scallops before use, pat them dry  before seasoning with salt and pepper.
6. Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.
7. Bake for 10 minutes.
   

Fougasse

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Finish with the garlic butter.

To serve

1. 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

1. Remove the steak from the fridge, 1 hour before cooking, keeping it in its packaging.
2. Remove the steak from its packaging and drizzle the steak with olive oil and season with salt and pepper.
3. Sear in a hot pan or chargrill to desired temperature. Avoid turning too often.
4. We recommend 2-3 minutes on each side for medium rare and 4-6 minutes for medium
5. 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 180°C / electric 200°C / gas mark 6) for 15-20 min depending on thickness of the steak
6. Once cooked, remove from pan and rest for 5 minutes before eating.
   
   

Frites

1. Pre-heat the oven (Fan 180°C / electric 200°C / gas mark 6).
2. Empty the frites onto a non-stick baking tray and spread evenly.
3. Place into the centre of the oven for 25 minutes or until golden.
4. 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.
   

Peppercorn sauce
Microwave

1. 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

1. Decant into a saucepan and bring to the boil on a low heat.

Peppercorn sauce

Creamed Spinach

Microwave

1. 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

1. 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.

1. 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.