Alan Coxon - Ale-Gar marinated fillet steaks with char-grilled vegetables

Alan Coxon is cooking up a special Smooth Radio Starlight Supper menu and he’s shared his recipe so you can do the same. All money raised will go to Macmillan Cancer Support.  We hope you, too, will be  inspired to hold a fund-raising dinner party.

Alan Coxon “The Food Archaeologist ™” has established a reputation as one of the world’s favourite TV chefs and presenters, with exceptional culinary talent and an unparalleled knowledge for the earliest origins of ingredients. He has worked in Michelin star restaurants in Monte Carlo and as head chef, opened the largest 4 star hotel in Europe. Alan has released three cookbooks, and has a multi award winning historic foodrange.

Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support

Ale-Gar marinated fillet steakswith char-grilled vegetables

Ale-Gar is dark and flavorsome and makes a wonderful addition to beef and venison dishes.

Try these fabulous fillet steaks marinated in Ale-Gar to prove the point - deliciously! Serves 4


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8 tbsp Alan Coxon’s “Ale-Gar”,

4 x 125-150g (5-6oz) fillet steaks

2 large courgettes, thinly sliced diagonally

2 peppers, deseeded and cut into chunks

2 red onions, sliced into wedges

4 tbsp olive oil

Salt and freshly ground black pepper

Parsley sprigs, to garnish


1. Spoon the Ale-Gar into a shallow non-metallic dish. Add the fillet steaks, turning them to coat. Cover and leave to marinate for 30-40 minutes, turning once.

2. Heat a char-grill pan or grill. Put the courgettes, peppers and red onions into a bowl and add 2 tbsp olive oil, tossing them to coat.

Char-grill or grill the vegetables in batches until tender and lightly browned. Set aside and keep warm.

3. Drain the marinade from the meat, then add the remaining olive oil, tossing the steaks to coat them. Char-grill or grill the steaks for 3-4 minutes per side, or until done to your liking.

4. Serve the steaks and vegetables on warm plates. Season with a little salt and pepper, then drizzle a little extra Ale-Gar over them. Garnish with parsley sprigs.

Alan’s Tip: Try this recipe with venison steaks instead of beef. For more info visit

Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support