Log on with birch

Meat: 8oz fillet from Birstock farm

Equipment: birch log and a wood fired pizza oven but could be done on any hardwood fire.

First the fillet was removed from the fridge and allowed to warm up to room temp for approx. one hour.

A log with a flat face was selected for the cook. This was added to the existing fire with the oven having a temperature of 320c/610f.

The log was then burned for approx. 15 minutes to have a hot surface temperature. The steak was well seasoned with salt and black pepper and placed directly into the smouldering log. This was then placed approx. 6″ away from the fire and left for 10-12 minutes turning twice.

Once the steak had reached medium rare it was removed and rested for 30 minutes in a balsamic chimichurri – recipe as follows:

1 cup chopped parsley
2 finely diced red chillies
1 clove of garlic
2 tbs dried oregano
3 tbs of aged balsamic vinegar
Extra virgin olive oil as required

The steak was then sliced and the result was an amazingly tender steak with a beautiful smoky undertone and the vibrant freshness of the chimichurri.

Thomas Rose – Hertfordshire