Chris and Bex's main, Aged Beef.


Fondant Potatoes

12 Agria potatoes, peeled and cut into discs

200g butter

Olive oil

2L chicken stock

Garlic Chips

3 garlic bulbs

Pea Puree

1.5kg frozen peas


3kg rib eye beef

4L beef stock

200g butter

500g shallots

300ml white wine

100g Dijon mustard

20ml sherry vinegar

30ml lemon juice

200g bone marrow, rinsed and diced

40g Italian parsley, finely chopped

40g chives

20g tarragon

Salt and pepper


1. To cook the beef, start by preheating the oven to 60*. Then place a large frying pan over a high heat until it is smoking hot, season meat and drizzle the pan with olive oil. Carefully place the meat in the pan and start to colour on all sides. When the core temperature reaches 55C, remove the beef from the pan and leave to rest.

2. For the bone-marrow sauce, pour the beef stock into a large saucepan and place over a high heat. Bring to the boil and allow the liquid to reduce by 3/4s. In the meantime, melt the butter in a medium saucepan and cook the shallots until they are light brown in colour. Add the wine and allow to reduce by 3/4s. Remove the  from the heat and add the Dijon mustard. Stir thoroughly before adding the reduced beef stock. Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated. Gently heat the sauce and when hot, add the diced bone marrow and remove the pan from the heat. The bone marrow should soften but not melt. Finely chop the herbs and stir them into the sauce. Season with salt and freshly ground pepper and pour into a warm jug. 

3. When the beef has rested, carve the meat against the grain in 1cm slices to serve.

4. To make the fondant potatoes, heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Season to taste. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

5. To make the pea puree, bring a large pan of salted water to the boil, blanch 500g peas for 3 minutes, then pour straight into a blender along with a little water. Blitz the peas, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a smooth purée has been achieved. Tip the purée into a fine sieve and use the back of the ladle to push it through - this will give you a silky-smooth finish.

6. To make the garlic chips, slice your garlic lengthwise and place on a lined baking tray. Place pan in the oven for 15minutes at 180*. Take out the pan and let them cool