Seven Wells Family Butchers -

SEVEN WELLS Seven Wells Dot

FAMILY BUTCHERS

8 West Street, Oundle, PE8 4EF Seven Wells Dot Tel: (01832) 273522
Mon - Fri 7am - 5pm Sat 7am - 1pm

Shop Online
Beef Lamb Pork Free-Range Chicken Free-Range Duck Free-Range Turkey Goose Partridge Pheasant Wild Venison Bacon Home-made Sausages Fresh Salmon Home-Made Pies Delicatessen Special Offers

Special Offers
The Meat Box for One

Todays Recipe
Roast Rib of Beef on the Bone

Top 5 Recipes
Steak With Sage & Brie Spiced Honey Chops Irish Lamb Stew Boiled Leg of lamb with capers Lamb Fillet with chargrilled vegetable salad

Recipes

Select Recipes by Main Ingredient:

Beef | Lamb | Pork |

Main Ingredients
Steak With Sage & Brie	Preparation Time: 20 minutes Cooking Time: 6 minutes
2 Rump or Sirloin Steaks Rustic country bread 20ml (4tsps) Fruit chutney 15-30ml (1-2tbsp) Olive oil 1 small Garlic clove, peeled and finely sliced Fresh sage leaves 2oz Brie

Method
To make: Lightly toast 2 slices of rustic country bread. Spread with 10ml of fruit chutney of your choice. Meanwhile, heat olive oil in a pan and fry garlic clove and a small handful of sage leaves for 1 minute (keep a few sage leaves for garnish). Season 2 steaks and cook according to preference with the garlic and sage leaves. Arrange the steaks onto the bread slices. Slice the Brie and place on top of the steaks. Place under a hot grill for 2-3 minutes or until the cheese melts. Season with black pepper and garnish with remaining sage leaves.

Method

To make:
Lightly toast 2 slices of rustic country bread. Spread with 10ml of fruit chutney of your choice.

Meanwhile, heat olive oil in a pan and fry garlic clove and a small handful of sage leaves for 1 minute (keep a few sage leaves for garnish).

Season 2 steaks and cook according to preference with the garlic and sage leaves.

Arrange the steaks onto the bread slices.

Slice the Brie and place on top of the steaks.

Place under a hot grill for 2-3 minutes or until the cheese melts.

Season with black pepper and garnish with remaining sage leaves.

We supply our beef to our restaurant
Why not try it at the Benefield Wheatsheaf ?

Department for Environment, Food and Rural Affairs

This project is supported under the England Rural Development Programme by the Department for Environment, Food & Rural Affairs and the European Agricultural Guidance and Guarantee Fund.