For use with our Aberdeen Angus beef

The best toast is made on a charcoal file - it's even better spread with garlic butter, and makes a perfect bed for serving rump steak and other meats, such as liver and kidney. In the Spanish region of Catalonia 'Pan amb oli' is a speciality. It is a thick slice of charcoal toasted bread, spread with garlic olive oil and tomato pulp - delicious! The Italian. 'bruschetta' is similar

 Serves 4
Preparation time: 130 minutes, cooking time: 8 minutes
Ingredients

4 fillet steaks, each about 185g (6oz)

Marinade

3 tablespoons red wine
3 tablespoons olive oil
2 cloves garlic, chopped
few thyme sprigs
salt and pepper to taste

Garlic Toast
60g (2oz) butter
2 cloves garlic
1 thick slices of bread

Horse Radish Relish
2 tablespoons natural yogurt
1 tablespoon mustard
1 tablespoon horseradish sauce

Preparation

1. To make the marinade, mix all the ingredients together in a shallow dish. Add the steaks and spoon the marinade over to coat evenly. Leave to marinate for 2- hours, turning occasionally.

2. For the garlic toast, mix the butter and garlic with seasoning to taste and spread on both sides of the bread.

3. To make the horseradish relish, mix the yogurt, mustard and horseradish sauce together in a bowl.

4. Lift the meat out of the marinade. Barbecue, basting occasionally with marinade, for 4-6 minutes each side, depending on the thickness of the steak and how you like your steak cooked.

5. Put the bread on the barbecue and toast for 1-2 minutes each side, until golden brown. Place a slice of garlic toast on each serving plate and top with a steak. Serve with the horseradish relish and a crisp green salad.

6. Enjoy

For Tips and hints click here