Rib-eye steak with onion and rhubarb chutney

2. Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.

3. Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.

4. Serve the steaks with the chutney, chive mash and seasonal vegetables.

Cooking time: (2cm/3/4in thick steak)

Rare: 2? minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

For further information plus carving and menu ideas, visit www.celebratewithbeef.co.uk