Steak with Pear, Date, Rocket and Walnut with Pinot Noir Dressing


Pinot noir dressing

  • 3/4 cup pinot noir
  • 1 1/2 Tbsps runny honey
  • 1 1/2 Tbsps extra virgin olive oil

Steak and salad

  • 4 x 120 g beef steaks (scotch, sirloin or eye fillet)
  • knob of butter
  • 4 handfuls baby rocket leaves
  • 6-8 dates (preferably Medjool), chopped
  • 1 large pear, cored and thinly sliced
  • 50-60 g blue cheese, crumbled
  • 70 g packet walnuts or whole blanched almonds,
  • toasted and roughly chopped
  • freshly ground black pepper


To make the dressing, boil pinot noir and honey together in a small saucepan for about 5 minutes until slightly syrupy. Whisk in olive oil to form dressing and allow to cool while cooking steak and preparing salad.

To cook the steaks, heat butter in a large frying pan and cook steaks for 2-3 minutes on each side, or until medium-rare. Season with salt and pepper while in the pan. Remove steaks and rest for 5 minutes.

To make the salad, toss all salad ingredients together, pour over the dressing and serve immediately with the steaks.