The Search for the Perfect Steak-To Mount Brydges Abattoir

Chances are if you have recently moved to London you are lamenting the choices of chain restaurants and chain grocery stores all offering the same low quality products for far too much.

Like that 10oz steak that comes out looking a lot more like 8oz and is always cooked a temperature above, or that seafood pasta with a total of 5 shrimp and a mountain of overcooked pasta that moves as one giant clump. Fear not though, there are alternatives to the Cara operations family of “restaurants” in London. Stay tuned as I explore some of these great spots in future posts.

London is surrounded by beautiful agricultural land, and if you’re not scared of cooking for yourself or traveling just a bit outside of the city you reap the rewards.

The Mount Brydges Abattoir, located just 15 minutes outside the city, has a great selection of beautiful local meat, and at a much better price than you can get in those chain grocery stores.

Be careful not to go too early in the week though as they only stock up their fresh counter for Friday (8-5) and Saturday (8-noon, closed Sunday) ensuring all the meat you get is fresh, although you could still peruse their selection of frozen meats and sausages through the week (8-5).

Don't go for the ambience- this is literally a meat counter with several freezers on either end, this is about as practical and direct a source you can get without actually visiting a local farm.

To get to the abattoir head west on Highway 81 (Adelaide street) west of Delaware. Just past the 402 it will be on the north side of Adelaide.

If you’re looking for suggestions on what to buy and cook, I’ve got you covered too.

Get whatever your favourite cut of steak, I prefer a N.Y. Strip, but you can’t go wrong with any of the steaks there. Go to the LCBO and get a nice bottle of red, something big and bold to go with the red meat.

And then pick up some mushrooms of choice, shallots, garlic, and butter. Pan sear that beauty steak and after you get some nice colour on either side throw a good knob of butter, some thyme, and garlic and start basting.

Keep basting and turn every minute or so until your desired temperature is reached. While your steak is resting prepare a nice mushroom sauce by sautéing your mushrooms in a bit of oil at a high heat, not butter, throw in the shallots and garlic after you get some colour on them and reduce the heat to medium high.

Continue to cook those out until the garlic and shallots are very fragrant, and then pour in a good amount of red wine. Reduce the wine, throw in the butter and stir like crazy to emulsify that sauce. Cut your steak, pour the sauce over and enjoy.