Widecombe Fillet & Garlic Sauce

Serves 3 to 4


200-250g-taffety fillet per person, cut into 5cm cubes Vegetable, rapeseed or sunflower oil

For the garlic sauce

4 garlic cloves very finely chopped Pinch of salt 1 tsp. Dijon mustard 2 egg yolks 120ml extra virgin olive oil ½ tsp. water 1tsp lemon juice


For the garlic sauce, put the salt and garlic in a mortar bowl and grind slowly. In separate metal bowl whisk the mustard then add the egg yolks and continue to whisk.

Slowly pour in half the oil, in a fine steady stream, whisking all the while. The sauce should start to emulsify and thicken as you whisk. Again, slowly add the water and the lemon juice, whisking continuously. Add the rest of the oil slowly and in a separate stream-the garlic will thicken as you keep whisking. The consistency should be slightly looser than shop-bought mayonnaise.

Once thickened, add the pounded garlic and salt mixture. Set aside at room temperature until ready to serve.

Heat some oil in a separate frying pan over a very high heat. Once hot, fry the steaks for 2/3 mins on each side (depending on how well done you like your horse meat: see cooking chart.