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This recipe is classed as easy

Rating 3.38 / 5 (8 votes)

Prep time:
10 min, plus 20 chilling
Cook time:
15 min

Mark Hix cooks up a simple beef dish that’s perfect with a creamy butter flavoured with herbs, relish and mustard


1. For the butter: gently cook the red onions and black pepper in the rapeseed oil for 1-2 minutes then remove from the heat and mix well with all of the other ingredients.

2. Roll the butter mixture in cling film or greaseproof into a 3cm cylinder and store in the fridge for at least 20 minutes to firm up.

3. For the beef: season the fillet and the porterhouse with a little salt and pepper. Brush the 2 cuts of beef with vegetable oil.

4. Heat a griddle pan until smoking, and cook the beef cuts for 3-4 minutes on each side (for medium rare), or until cooked to your liking.

5. Serve the grilled beef on the bone and the porterhouse with a knob of the Chop House butter.

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