Beef Trencher

Trencher is a British term that dates back to medieval times, when a piece of crusty bread was used as a vessel to serve food.

The ingredient of Beef Trencher

• 4 thyme sprigs leaves picked
• 2 garlic cloves finely chopped
• 1 3 cup 80ml olive oil
• 800g piece beef skirt steak
• 100g creme fraiche or sour cream
• 2 tsp dijon mustard
• 1 3 cup 80ml massel beef stock
• 1 3 cup 80ml red wine
• 30g unsalted butter
• large ciabatta loaf split lightly toasted
• 50g rocket leaves
• 1 2 red onion halved thinly sliced

The Instruction of beef trencher

• combine thyme garlic and 1 4 cup 60ml oil in a bowl add steak turn to coat then season with freshly ground black pepper cover and chill for 1 hour
• whisk together creme fraiche and dijon then set aside
• drain marinade from steak and season meat with salt heat remaining 1 tbs oil in a large frypan over high heat then cook steak turning for 5 minutes for medium rare or until cooked to your liking set aside to rest for 3 4 minutes
• meanwhile return pan to medium heat add stock and wine then cook scraping the bottom of the pan for 2 minutes or until reduced add butter and cook stirring for 1 minute or until melted stir in any resting juices from steak and set aside
• spread creme fraiche mixture inside loaf slice steak and arrange in the loaf drizzle over sauce and top with rocket and onion slice into four to serve

Nutritions of Beef Trencher

fatContent: 1019 813 calories
saturatedFatContent: 46 8 grams fat
carbohydrateContent: 44 9 grams saturated fat
sugarContent: 69 1 grams carbohydrates
fibreContent: 4 1 grams sugar
proteinContent: n a
cholesterolContent: 74 5 grams protein
sodiumContent: 206 milligrams cholesterol

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