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Beef trencher
Beef trencher
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Trencher: a rustic bread bowl for serving food, dating back to medieval times.
Ingredients:
  • 4 thyme sprigs, leaves picked
  • 2 garlic cloves, finely chopped
  • 80ml olive oil
  • 800g piece beef skirt steak
  • 100g creme fraiche or sour cream
  • 80ml beef stock
  • 80ml red wine
  • 30g unsalted butter
  • Large ciabatta loaf, split, lightly toasted
  • 50g rocket leaves
  • 1/2 red onion, halved, thinly sliced
Instructions:
  • In a bowl, mix fresh thyme, minced garlic, and 1/4 cup (60ml) of oil. Add the steak, ensuring it's coated, then season generously with freshly ground black pepper. Cover and refrigerate for 1 hour.
  • Combine creme fraiche and Dijon mustard, and let it sit.
  • Remove marinade from the steak and generously season the meat with salt. Heat the remaining tablespoon of oil in a large frying pan over high heat. Cook the steak, flipping it occasionally, for 5 minutes for medium-rare or until it reaches your preferred level of doneness. Allow the steak to rest for 3-4 minutes before serving.
  • Return the pan to medium heat. Pour in the stock and wine, then cook for 2 minutes until reduced, while scraping the bottom of the pan. Add the butter and cook for 1 minute until melted. Stir in any juices from the rested steak and set aside.
  • Spread the creamy creme fraiche mixture inside the loaf. Thinly slice the steak and layer it inside the loaf. Drizzle the sauce over the steak and top with fresh rocket and sliced onion. Cut into four slices before serving.

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