Our first Grill Night launches on Wednesday 8th August, we will be serving some great steaks from both the land and the sea.
For our Grill Night we butcher our steaks on site so we can cut a variety of sizes/weights to suit both budget and appetite.
Fillet steak with soft green peppers, served with roasted new potatoes, soft garlic and rosemary.
Chop the potatoes length-ways place in a baking tray with the garlic and rosemary, season and toss in olive oil, then into the oven at 190 degrees, for about 25 minutes (give them a shake after around 15 minutes)
The fillet is cooked inside a ring to hold a better shape, however this only works if by chance get the right sized steak that fits a ring! Season your steak and coat in a little olive oil then heat a heavy based pan with a little olive oil. Add your steak to the pan and cook for 2-3 minutes per side (turn only once) then rest for at least 5 minutes. You can now add a little butter, garlic and soft green peppercorns to the pan and heat until it begins to brown then pour over the steak to serve with the potatoes and a spring of freshly picked rosemary.
The Wilford Green opens 7th August 2012