The Best Steak in Jersey?Find Your Perfect Cut at Beresford House

Few things rival a perfectly cooked steak. A beautifully seared crust, a tender centre and a sauce chosen to complement every mouthful make it a timeless restaurant favourite. But with different cuts, sizes and sauces to choose from, where do you start?

At the Dining Room at Beresford House, in the heart of St Helier, our steak menu celebrates the pleasure of a great cut, cooked to your liking and served with all the classic accompaniments. Whether you prefer a lean, delicate fillet, a full-flavoured sirloin or a generous tomahawk to share, there is a steak for every appetite.

Here is our guide to choosing your perfect steak in Jersey.

Choosing your cut: Sirloin, fillet or tomahawk?

Every cut has its own character. Some are prized for their tenderness, others for their rich beef flavour, while larger cuts are made for a meal worth sharing.

Sirloin: The classic steakhouse favourite

For many steak lovers, sirloin strikes the perfect balance between flavour and texture. Taken from the back of the animal, this popular cut has a satisfying bite, a rich beefy taste and a strip of fat along the edge that helps deliver plenty of flavour when cooked.

Sirloin is an excellent choice if you enjoy a traditional steak with a little more texture than fillet. Its robust flavour works beautifully with everything from a creamy pepper sauce to a rich red wine gravy.

Choose the 250g cut for a classic steak dinner, or opt for the 400g portion if you have a bigger appetite and want to make a proper occasion of it.

Best for: Traditional steak lovers, those who enjoy a fuller beef flavour, and anyone looking for a satisfying steakhouse classic.

Fillet: Exceptionally tender

If tenderness is your priority, fillet is the natural choice.

Cut from a muscle that does relatively little work, fillet is renowned for its fine texture and delicate flavour. It is typically leaner than sirloin, with very little connective tissue, giving it that characteristically soft, almost buttery bite when cooked well.

Its subtler flavour makes it particularly versatile when it comes to sauces. A classic pepper sauce adds richness and spice, while our brown butter and tarragon hollandaise brings a silky texture and fragrant herbal notes.

The 200g fillet is ideal for a refined, indulgent dinner, while the 400g option offers a more substantial portion for those who want all that tenderness in a larger cut.

Best for: Those who prize tenderness above all else, prefer a leaner cut, or want an elegant steak for a special occasion.

Beef tomahawk: Made for sharing

For a steak that makes an entrance, look no further than the tomahawk.

Recognisable by its long rib bone, this impressive cut is essentially a bone-in rib steak. Its generous marbling contributes to a rich, full-bodied flavour, while its size makes it a natural centrepiece for a meal shared with friends or family.

At 900–1,000g, our tomahawk is designed for two to three people, making it a wonderful choice when you want something a little different from the usual individual steak dinner.

Pair it with a sauce that complements its richness, such as pepper sauce or red wine gravy, and settle in for a meal that is as much about the experience as the food itself.

Best for: Sharing, celebrations, steak enthusiasts and anyone looking to make dinner a centrepiece of the evening.

Find your perfect steak sauce

The right sauce can transform a steak, adding creaminess, peppery warmth, deep savoury notes or a fresh herbal lift. Our selection offers something to suit each cut, whether you want a classic pairing or something a little brighter.

Brown butter & tarragon hollandaise

Rich, silky and delicately aromatic, this sauce combines the nutty depth of brown butter with the creamy texture of hollandaise and the subtle aniseed notes of tarragon.

It is a lovely choice for fillet, where its richness complements the cut's delicate flavour without overwhelming it. It also offers an indulgent contrast to the more robust character of sirloin.

Try it with: Fillet for a particularly luxurious pairing.

Pepper sauce

A steakhouse classic for good reason. Pepper sauce brings warmth and gentle heat, with a creamy, savoury character that complements the richness of beef.

Its peppery bite works particularly well with sirloin, enhancing the cut's full flavour. It is also a natural match for the marbling of a tomahawk.

Try it with: Sirloin or tomahawk for a classic steak-and-sauce combination.

Red wine gravy

Deep, savoury and rich, red wine gravy brings a more traditional depth to your steak. Its wine-led character and concentrated flavour make it an excellent companion to beef, adding richness without the creaminess of a pepper sauce.

This is a particularly good choice if you enjoy a hearty, classic steak dinner.

Try it with: Sirloin or tomahawk for a rich, savoury finish.

Salsa verde

For something fresher, salsa verde offers a vibrant contrast to the richness of steak. Traditionally made with fresh herbs, oil and a tangy element, this style of sauce brings brightness and a clean, lively finish.

It is especially appealing alongside a well-marbled cut, helping to balance the richness of the beef with fresh herbal flavours.

Try it with: Tomahawk or sirloin when you fancy a lighter, more refreshing accompaniment.

Steak and chips: A timeless combination

Sometimes, the classics need little improvement.

Our steaks are served with roast tomato, roast mushroom and chips, bringing together the familiar accompaniments that make a steak dinner so satisfying.

The roast tomato adds a touch of sweetness and acidity, while the mushroom brings earthy savoury notes. Golden chips complete the plate, offering the perfect contrast to a tender steak and a generous spoonful of sauce.

It is a straightforward combination that lets the steak remain the star of the show.

Which steak should you choose?

Still deciding? Here is a quick guide to help you find your match.

• For the classic steakhouse experience: Choose sirloin for its balance of flavour, texture and tenderness.
• For the most tender bite: Choose fillet for its fine texture and lean, delicate character.
• For a meal to share: Choose the tomahawk for its generous size, rich flavour and impressive presentation.
• For a creamy, indulgent sauce: Try brown butter and tarragon hollandaise.
• For a peppery classic: Choose pepper sauce.
• For deep, savoury richness: Opt for red wine gravy.
• For a fresher finish: Try salsa verde.

Of course, there is no wrong answer. Much depends on whether you prefer tenderness, a fuller beef flavour, a leaner cut or a little extra richness.

Make it an evening to remember

Set within the historic surroundings of Beresford House, the Dining Room brings together Victorian character and the relaxed glamour of the grand brasseries of the Côte d’Azur.

Whether you are planning a date night, celebrating a special occasion or simply in the mood for a great steak, it is a welcoming setting for a memorable meal in the heart of St Helier.

Pair your steak with a glass of red from our wine list, choose your favourite sauce and take your time over dinner.

Steak night, done right.