For the roast:

600 g 3 cm-thick slices Angus chuck

1 tablespoon cooking oil

Herbs mix:

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon herbs powder (thyme and basil)

1 bay leaf

½ teaspoon black pepper

1 sprinkle red pepper



For the sauce:

75ml white wine

30g butter

Salt and pepper


 Preparation mode angus chuck roast beef:

Blot the chuck dry with a paper towel. Leave a 5cm-thick layer of white fat on the edge of the beef cut.  Put all spices in a mortar and grind well, then mix with red pepper and oil. Massage the chuck with the spiced oil and let it marinate for 30 minutes.


Heat up a pan on the gas stove and sear the chuck on a medium heat for 5 minutes on each side, until nicely browned. then place the pan in the preheated oven at 225°C and bake for another 10 or 15 minutes, until rare or medium rare. Remove the steak out of the pan, salt it and cover it with aluminium foil and let it rest for a while.


For the sauce simmer the steak in the white wine, until the wine drops by half. Then add the butter, let it meld well and season with salt and pepper. Turn the chuck on the other side and serve it potatoes dish side or stir-fried vegetables.


 Enjoy your meal!

 You can find the Angus chuck in the Frozen Pack. Order it HERE.