Fillet Steak tonight. What sauce?
Discussion
I am doing fillet steak tonight.
It will be served with chips, mushrooms, possibly peas, possibly leeks.
Most important will be the sauce.
Now my old staple is a brandy/cream/pepper sauce done by deglazing the pan with the brandy, throwing in some crushed green pepper/black pepper and finally pouring in double cream.
Pour over rested steaks. Yummy.
An alternative is a garlic butter made with raw garlic. Used sparingly it's fab.
But I'm thinking - an alternative might be something with the leeks, or something else entirely.
Suggestions gratefully recieved.
It will be served with chips, mushrooms, possibly peas, possibly leeks.
Most important will be the sauce.
Now my old staple is a brandy/cream/pepper sauce done by deglazing the pan with the brandy, throwing in some crushed green pepper/black pepper and finally pouring in double cream.
Pour over rested steaks. Yummy.
An alternative is a garlic butter made with raw garlic. Used sparingly it's fab.
But I'm thinking - an alternative might be something with the leeks, or something else entirely.
Suggestions gratefully recieved.
A Deep Red wine or Port sauce
Saucepan olive oil - Garlic in.
Small Red Onion, finely chopped.
Add a touch of Sugar to sweeten.
Sweat down.
Add Small button Mushroons.
Soften / season.
Add, Glass or so of Ruby Port or Full bodied Red.
De-glazing the pan.
Simmer to reduce and thicken. Ready when you are.!
Saucepan olive oil - Garlic in.
Small Red Onion, finely chopped.
Add a touch of Sugar to sweeten.
Sweat down.
Add Small button Mushroons.
Soften / season.
Add, Glass or so of Ruby Port or Full bodied Red.
De-glazing the pan.
Simmer to reduce and thicken. Ready when you are.!
If you're feeling flush.
Sauce Albufera
400ml Chicken Stock
400ml Double Cream
150g Foie Gras Butter (half cooked foie gras, half unsalted butter)
Salt, white pepper.
Boil stock to reduce to 1/3
Add Cream, bring back to boil until sauce begins to thicken.
Remove from heat, add the Foie Gras butter letting it melt gently, season and serve.
Sauce Albufera
400ml Chicken Stock
400ml Double Cream
150g Foie Gras Butter (half cooked foie gras, half unsalted butter)
Salt, white pepper.
Boil stock to reduce to 1/3
Add Cream, bring back to boil until sauce begins to thicken.
Remove from heat, add the Foie Gras butter letting it melt gently, season and serve.
Edited by TIGA84 on Thursday 22 January 11:47
CommanderJameson said:
Can't you slide the fillet back onto the shelf and get a nice ribeye that actually tastes of something without the addition of a sauce?
I prefer rib-eye or sirloin. The Mrs, OTOH, prefers fillet. Since I am usually shopping this means I get my fair share of flavoursome steaks. Since she tries to have us avoid red meat altogether I need to pander to her some of the time. Hence fillet on this occasion.Don said:
CommanderJameson said:
Can't you slide the fillet back onto the shelf and get a nice ribeye that actually tastes of something without the addition of a sauce?
I prefer rib-eye or sirloin. The Mrs, OTOH, prefers fillet. Since I am usually shopping this means I get my fair share of flavoursome steaks. Since she tries to have us avoid red meat altogether I need to pander to her some of the time. Hence fillet on this occasion.That's what I'd do with rib-eye or sirloin. This is thick cut fillet. Unless you want it uncooked 90 seconds a side isn't going to cut it. I don't like mine "blue". I prefer "rare" and so the fillet steak will get almost three minutes a side prior to the same time (at least) resting.
When I say three minutes a side it's more like six minutes total as I tend to brown it all over...
When I say three minutes a side it's more like six minutes total as I tend to brown it all over...
Don said:
That's what I'd do with rib-eye or sirloin. This is thick cut fillet. Unless you want it uncooked 90 seconds a side isn't going to cut it. I don't like mine "blue". I prefer "rare" and so the fillet steak will get almost three minutes a side prior to the same time (at least) resting.
When I say three minutes a side it's more like six minutes total as I tend to brown it all over...
Ah, I didn't read the whole thing, yes a thick slab would take a little longer, although I always try to take my meat out of the fridge a while before cooking, so it can get up to room temperature.When I say three minutes a side it's more like six minutes total as I tend to brown it all over...
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