Ultimate Steak Date Night Menu

The ultimate night in, with all the hard work done by us! Serve a meal to impress with an even more luxurious version of our best-selling Steak Date Night Menu.

The star of your table will be our signature Côte de Boeuf, expertly prepared in our butchery. Grass-fed British & Irish beef, dry-aged for 30 days and matured in our Himalayan rock salt ageing room for a deeper flavour.

With your choice of starter, sauce and dessert, alongside our favourite side dishes and our favourite 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

One Côte de Boeuf to share - 625g/22oz

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
Beurre Demi: 27 kcal per portion
Fougasse: 373 kcal per portion
King Scallops in Half Shell: 31 kcal per portion
Cote de Boeuf (625g): Beef (100%) 426 kcal per quarter
Garlic Butter: 213 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

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

1. Decant into a sauce pan and reheat over a medium heat to simmering point.

Microwave

1. 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

On the Hob

• Rinse your scallops before use, pat them dry 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, pat them dry  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

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

Divide the scallops between your plates and serve with the fougasse. If you have a lemon, squeeze over the scallops.

MAIN

Prep time: 5 minutes Cook time: 20 – 40 minutes

Côte de Boeuf 

The beef is best cooked on the hob in a nice hot pan. You shouldn’t need any oil in the pan as the natural fats from the meat will help you out here. 

1. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature.   
2. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done. 
3. Remove from the pan and rest your steak under a layer of foil for 3 – 5 minutes.

Frites

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 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.

Peppercorn Sauce
Microwave

• Decant into a microwavable container, cover, and heat up for the recommended time: 750W – 2 min, 1000W – 1 min 30 sec

On the hob

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

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 - 750W – 2 minutes / 1000W – 1 minutes

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.