Making brands more distinctive

Whirlow Hall Farm excels themselves again. 28 day matured steak, soft and marbled with fat.

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Brushed with olive oil, seasoned with salt and pepper. Smoking griddle pan and cooked for three minutes each side then left to rest for another five. Beforehand potatoes baked until crispy then a slice of cold, unsalted butter placed on top. Tomatoes and mushrooms grilled until soft. Mushrooms topped with a mix of their own chopped stalks, garlic, breadcrumbs, parmesan and parsley then popped back under the grill until brown. Corn on the cob, chopped in half and boiled for five minutes until al dente.

Footnote: a conversation on an online forum prompted me to post…

I like a good piece of meet to be unadorned. The French really know how to ruin a steak by dousing it in cream, cheese and butter. They’ve also convinced most of the world that the French way is best. At least they know how to cook a steak, shame they can’t leave it be after that.