The Balcon with Donald Russell Recipe

For somebody who has never classed herself as a rampant eater of steak, preferring fish or chicken while hubby chows down on the rump and sirloin, I’ve certainly been falling off the wagon lately. First there was my perfect sirloin with Tasmanian pepper sauce; then there was the blue cheese & pecan risotto topped with a steak; and I haven’t even shared with you the fabulous venison steaks with shiitake mushrooms that I made the other night. And then there was an invitation to dinner from Donald Russell, purveyors of fine hunks of Scottish beef (and other meats) and butchers to the queen. No way you can turn down that invitation, now is there?

Donald Russell takes its name from its co-founders Scottish farmer William Donald and…