Chef’s a source of inspiration

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Award-winning chef Martin Clayton has stepped up to the hotplate to solve another culinary query from a Derbyshire Times reader.

How do you make a steak sauce was the question from Peter White.

This is Martin’s recipe:

Coat two steaks in crushed black pepper. Pan fry in a hot pan to your requirements. Remove and leave to rest.

Pour off excess fat from pan. Deglaze pan with measure of brandy. Add 100ml of Worcester sauce and reduce to glaze.

Add 200 ml of double cream. Reduce until a coating consistency. Season to taste.

Pour over steaks and serve.

Martin is head chef at Calabria in restaurant. His affiliations and awards include Master Craftman of the Craft Guild of Chefs, winner of the East Midlands Chef of the Year 1996 and finalist in National Chef of the Year 2000.

Calabria, on Glumangate, has had a string of successes since opening last year, including winning Team of the Year in the Derbyshire Times Business Awards and best international restaurant in the Derbyshire Food and Drink Awards.

Do you have a query for Martin? Email your question to: cookery@derbyshiretimes.co.uk