• x Maison François | Entrecôte & Peppercorn Sauce
  • x Maison François | Entrecôte & Peppercorn Sauce
  • x Maison François | Entrecôte & Peppercorn Sauce
  • x Maison François | Entrecôte & Peppercorn Sauce
  • x Maison François | Entrecôte & Peppercorn Sauce

x Maison François | Entrecôte & Peppercorn Sauce


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  • 1 x 250g entrecôte steak + 75ml peppercorn sauce in each pack (approx.)
We currently have 0 remaining in stock.

For delivery 24-27 April

  • delivered fresh
  • suitable for freezing
  • native breed
  • grass-fed
  • cook on the bbq

Product description

We are immensely proud of the collaboration series we’ve been developing here at Swaledale Butchers over the last few years. It’s an exciting, creative and constantly evolving area of the business, and one that gives us an opportunity to shine a light on some of the wonderful chefs and restaurants we have the pleasure to work with.

Next up is a collaboration with the fantastically talented Matthew Ryle from the iconic Maison François. An all-day brasserie movement is sweeping across London, spearheaded by Matthew and his love for French gastronomy. He and his team are unashamedly cooking the classics, and it is a joy to see Maison François take its rightful place at the forefront of the French revolution.

From our very first discussion, there was one product that jumped out to us as the perfect partnership. It is a classic, but still exciting, a signature flavour that defines the cuisine they champion, and a dish that never leaves the menu at Maison François.

Et voilà, we offer you the quintessential bistro combination of Entrecôte & Peppercorn Sauce.

Is there anything that better represents the assured confidence of French bistro food than a peppercorn sauce? Rich and viscous from the stocks and cream, but piqued with the warming heat of a variety of peppercorns; it is a sauce that is at its best, when it sings.

The balance with acidity is key and makes it the perfect counterpoint to the deep flavour of an entrecôte*. Cooked to medium-rare, well rested and swimming in a pool of peppercorn sauce; all that is needed to complete the picture is a plate of frites, a lightly dressed, crisp green salad and a decent glass of red.

*All our beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Entrecôte Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Peppercorn sauce: chicken stock (celery), beef stock (celery), white wine (sulphites), shallots, white wine vinegar (sulphites), brandy (sulphites), whipping cream (milk), black peppercorns, green peppercorns, white peppercorns, fresh garlic, fresh thyme, sea salt flakes.

  • Allergy advice for allergens see ingredients in bold

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet over a low to moderate heat
  4. Place the steak fat side down to the dry pan and let the fat render for approx. 5-mins
  5. Now turn the heat up to full blast and once pan is smoking turn the steak onto its side and turn the heat down slightly
  6. Cook for 90-seconds resisting the urge to move it about - a rich golden crust should then have formed
  7. Cook on the other side for 90-seconds then turn every 30-seconds or so for a total cooking time of 4-6 minutes resulting in a medium-rare steak
  8. Remove from pan and rest for 6-minutes
  9. Whilst the steak is resting, place the peppercorn sauce in a saucepan and reheat over a very low heat until hot
  10. Cut the steak into slices on the diagonal, arrange on a warm plate then spoon over the peppercorn sauce
  11. Serve with French fries, a lightly dressed, crisp green salad and a decent glass of red

*Select an oil with a high smoking point and neutral flavour

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