Fillet steak - try something different?
Discussion
Cube it. Marinade with lemon, oil, crushed bay leaves and garlic and herbs of choice (rosemary etc preferably fresh) with a hint of chili. Fresh leaf coriander really works well in this.Couple of hours at least. Then in a very hot pan fry off till its rare or well done or whatever. Eat.
Edited by jmorgan on Thursday 27th November 16:22
It may sound like sacrilege, but a really good steak sandwich can be a nice change.
http://www.channel4.com/food/recipes/chefs/gordon-...
Also, be sure to put the meat on the top shelf in the kitchen and work in the 'steaks are too high' joke. Winner.
http://www.channel4.com/food/recipes/chefs/gordon-...
Also, be sure to put the meat on the top shelf in the kitchen and work in the 'steaks are too high' joke. Winner.
Jamie Oliver recipe, it is delicious. Usually for Sirloin but would be great with Fillet, I have it with boiled rice.
2 x 225gr / 8oz sirloin steaks
sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1/2 a garlic clove, finely grated
1 thumb-sized piece of fresh ginger, peeled and finely grated
1 fresh chilli, de-seeded and finely grated
juice of 1 lime
2 tablespoons olive oil
On a very hot griddle pan, cook your seasoned sirloin steaks until medium or to your liking. Place on a plate and allow to rest for 2 minutes, then cook your greens in salted boiling water until tender. While hot, douse the steaks with the marinade of soy sauce, garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide on to 2 plates, slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate. A fantastic dish.
2 x 225gr / 8oz sirloin steaks
sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1/2 a garlic clove, finely grated
1 thumb-sized piece of fresh ginger, peeled and finely grated
1 fresh chilli, de-seeded and finely grated
juice of 1 lime
2 tablespoons olive oil
On a very hot griddle pan, cook your seasoned sirloin steaks until medium or to your liking. Place on a plate and allow to rest for 2 minutes, then cook your greens in salted boiling water until tender. While hot, douse the steaks with the marinade of soy sauce, garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide on to 2 plates, slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate. A fantastic dish.
Mini-beef Wellington's.
Take your fillet steak and sear the outside very, very briefly. 30 seconds to do the whole thing in the hottest pan you have. Take the steaks out and allow to cool a little.
Take some pate - I like mushroom but duckliver would be good as well. Spread over the top of the steaks in a thick layer.
Now take some pastry - I tend to buy flaky, pre-rolled for minimum effort! Wrap the steaks in just enough pastry to completely surround them. Looks like a little pasty. Put a hole in it at the top.
Now brush with milk or eggwash and put in hot oven according to pastry directions. 20 minutes or so later out they come. The steaks should be medium rare and the pastry golden.
Serve with new potatoes and green beans. I like a gravy made from the burnt bits of the seared pan and a good stock.
Take your fillet steak and sear the outside very, very briefly. 30 seconds to do the whole thing in the hottest pan you have. Take the steaks out and allow to cool a little.
Take some pate - I like mushroom but duckliver would be good as well. Spread over the top of the steaks in a thick layer.
Now take some pastry - I tend to buy flaky, pre-rolled for minimum effort! Wrap the steaks in just enough pastry to completely surround them. Looks like a little pasty. Put a hole in it at the top.
Now brush with milk or eggwash and put in hot oven according to pastry directions. 20 minutes or so later out they come. The steaks should be medium rare and the pastry golden.
Serve with new potatoes and green beans. I like a gravy made from the burnt bits of the seared pan and a good stock.
Love the sound of the 'Wellington'. As a variant, 'Mini Boeufs en Croute' from Delia: http://www.deliaonline.com/recipes/mini-boeufs-en-...
But, it's hard to beat simply seared, with a mushroom, or whisky sauce.
But, it's hard to beat simply seared, with a mushroom, or whisky sauce.
Don said:
Mini-beef Wellington's.
Take your fillet steak and sear the outside very, very briefly. 30 seconds to do the whole thing in the hottest pan you have. Take the steaks out and allow to cool a little.
Take some pate - I like mushroom but duckliver would be good as well. Spread over the top of the steaks in a thick layer.
Now take some pastry - I tend to buy flaky, pre-rolled for minimum effort! Wrap the steaks in just enough pastry to completely surround them. Looks like a little pasty. Put a hole in it at the top.
Now brush with milk or eggwash and put in hot oven according to pastry directions. 20 minutes or so later out they come. The steaks should be medium rare and the pastry golden.
Serve with new potatoes and green beans. I like a gravy made from the burnt bits of the seared pan and a good stock.
Or Mini Filet De Beouf En CroutesTake your fillet steak and sear the outside very, very briefly. 30 seconds to do the whole thing in the hottest pan you have. Take the steaks out and allow to cool a little.
Take some pate - I like mushroom but duckliver would be good as well. Spread over the top of the steaks in a thick layer.
Now take some pastry - I tend to buy flaky, pre-rolled for minimum effort! Wrap the steaks in just enough pastry to completely surround them. Looks like a little pasty. Put a hole in it at the top.
Now brush with milk or eggwash and put in hot oven according to pastry directions. 20 minutes or so later out they come. The steaks should be medium rare and the pastry golden.
Serve with new potatoes and green beans. I like a gravy made from the burnt bits of the seared pan and a good stock.
Substitute the pate for slices of black truffle (or white if you're feeling really really flush) and make the puff pastry yourself.
This, genuinely, is heaven on a plate.
Bit late I know, but the best recipe I've found is Gordon Ramsay's on the F-word website:-
- pan fry the steak;
- mixed mushroom and parmesan gratin (although I've found this works best prepared and baked separately in a shallow dish and served on the table in the dish, rather than topping the steaks with from cold and baking) to top it;
- rosemary and garlic sauteed new potatoes on the side;
...and of course a good bottle of red wine (Brown Bros Merlot goes very nicely, as does Kim Crawford Pinot Noir for the lighter palate).
But the mini-Wellington idea sounds rather nice.
Final option - serve with a caramelised onion relish.
- pan fry the steak;
- mixed mushroom and parmesan gratin (although I've found this works best prepared and baked separately in a shallow dish and served on the table in the dish, rather than topping the steaks with from cold and baking) to top it;
- rosemary and garlic sauteed new potatoes on the side;
...and of course a good bottle of red wine (Brown Bros Merlot goes very nicely, as does Kim Crawford Pinot Noir for the lighter palate).
But the mini-Wellington idea sounds rather nice.
Final option - serve with a caramelised onion relish.
Try poaching it in red wine. There's a good Jamie Oliver recipe. I think it's basically wine and stock in a pan, up to the boil, steaks in, simmer 7 minutes. Leave steaks to stand, thicken up a glassful of the cooking liquor, serve with mash. Lovely jubbly. I would say "pukka" but my tongue isn't fat enough 
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