Steak Bun With Borderlaise Sauce

Feeds: 2


  • 1 x 10oz Rib eye steak

  • 2 x brioche buns

  • 3tbsp mayonnaise

  • 1/2 tbsp creamed horseradish 

  • 2 shallots finely sliced

  • 2 garlic cloves finely sliced

  • 2 tbsp beef dripping

  • 500ml good quality beef stock

  • 200ml red wine

  • 50g bone marrow

  • 1 sprig of fresh thyme

  • 1 bay leaf

  • 1 garlic clove bashed

  • 30g butter

  • 1 sprig of fresh rosemary

  • Salt and pepper


  1. Start by making the bordelaise sauce, this is a simplified version and requires simply adding the beef stock, red wine, thyme, bay and bone marrow to a saucepan and reducing down until it reaches a velvety shiny texture (coats the back of a spoon) season with salt and pepper to taste.

  2. Cook your sliced shallots and garlic in another pan slowly with a little seasoning until soft and translucent.

  3. Mix the horseradish and mayo together and leave to one side

  4. To cook the steak rub with a little oil and generous amount of salt and pepper. Heat a frying pan until almost smoking hot, lay the steak into the pan. Get a good crust on both sides before adding the butter, rosemary and bashed garlic. As the butter melts turn your steak regularly and baste well. Cook to your liking medium rare being perfect for this bun. Rest the steak well before slicing.

  5. Toast the brioche bun before spreading mayo on the bottom layer then your steak slices followed by the shallots and the top of the bun.

  6. Serve the bordelaise on the side for dipping or slut it up to the Max by pouring over the bun.
"Remember there is no dish that adding bacon does not improve"

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