For the onions

2 red onions, finely sliced

5g dried oregano

4 whole black peppercorns

juice 1 lime

juice 2 oranges

7g salt salt

For the dressing

juice and zest 1 lemon

45g crème fraiche

45g full fat yoghurt

15g honey

30g horseradish sauce

30g Dijon mustard

salt and pepper

4 x 200g aged rump steaks (min 28 days)

25g each garlic powder, smoked paprika, chilli powder, celery salt

oil and butter to fry

3 cloves garlic

few sprigs of thyme

big handful rocket

200g shaved aged Parmesan


1. Blanch the onions in boiling water for 10 seconds, refresh in ice cold water, drain, pat dry and put in a bowl.

2. Add everything else, stir well, cover and leave for 24 hours.

3. For the dressing, simply mix all ingredients together.

4. To make the steaks mix the rub ingredients together, then rub into the steaks

5. Fry for 2-3 minutes each side.

6. Add butter, thyme and garlic, baste, remove, rest, then carve

7. Serve on a bed of the rocket, onions etc, tossed in the horseradish dressing.

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