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Ribeye, Pak choi, Teriyaki sauce


  • 8oz Fillet steak

  • 10ml Skin on fries

  • Truffle oil

  • 1x Shallot

  • 200ml Double cream

  • 200ml Beef stock

  • 1 and a half tsp crushed pepper

  • 100g Brandy

  • Knob of butter

  • 1x Bunch of asparagus

  • 20g Parsley


Recipe by @philvickery3


  1. Take your shallot and peel it, finely slice and add to a pan with a knob of butter in on a low temperature add the pepper corns, cook for 2 minutes, and add your brandy, reduce by half. Add the beef stock and bring to the boil, add the cream, and cook for 3-4minutes. Season.

  2. Chop the ends of the asparagus off and boil in salted water for 1-2minutes, removes and fry in a pan with a touch of butter until lightly coloured.

  3. Fry your chips until nicely golden and crispy, and toss in a drizzle of truffle oil, add your chopped parsley, and serve.


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