If you’re planning on staying in this Valentine’s Day, Bowland Food Hall has everything you need to make date night something special. To us, Valentine’s is all about the ultimate steak dinner, and we have all of the information you’ll need to know for choosing the best cut from our in-house butchery team.
Our basic philosophy here in the Food Hall is that high quality, properly aged meat doesn’t need messing around with. We’re really proud of the quality of our steaks, where we’re looking for good fat content and nice, even marbling. They are properly aged and packed with flavour. All of our beef is pure Hereford beef. Its winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.
Now comes the difficult decision, which cut of beef do you choose for your steak dinner? Let us help with that!
Firstly, we have a ribeye steak. Ribeye has a more tender texture and has fats on its surface – sometimes referred to as marbling. This marbling is what is responsible for the rich flavours when cooked. Sirloin, on the other hand, is less tender, due to less marbling on its surface.
Fillet steak is the most tender. Cut from the other side of the ribs from the sirloin, it is very lean. We recommend pairing fillet steak with a peppercorn, mushroom or blue cheese sauce.
Chateaubriand, our personal favourite, is very tender, cut from the broadest part of beef tenderloin – the long muscle found directly on the lower two sides of the animal’s spine. This is the most naturally tender and also the most delicately flavoured – perfect if you’re looking to impress this Valentine’s Day!
Traditionally, Chateaubriand is served with a pan sauce, which we have attached a recipe for you to follow below!
Serve with a very simple side such as potatoes, in any way you may like and a simple vegetable such as green beans or asparagus. If you and your partner drink wine, the red that you use to make your sauce makes the perfect pairing!
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