Juicy Herb-Crusted Fillet Steak Recipe: A Steakhouse Secret

Mastering a delectable fillet steak recipe can elevate your culinary skills from ordinary to extraordinary.

Cooking techniques matter when preparing this tender cut of beef.

Quality ingredients guarantee remarkable flavor profiles for discerning palates.

Each step requires careful attention and gentle handling to preserve the meat's natural richness.

Succulent and juicy results await when you follow these expert recommendations.

Your dinner guests will be impressed by the beautiful presentation and incredible taste.

Why James Martin Fillet Steak Is A Prime Choice

• Cook Like a Pro: Master this restaurant-quality steak recipe that brings gourmet flavors right to your home kitchen without needing professional chef skills.
• Customize Your Doneness: Easily adjust cooking times to get the perfect steak texture from medium-rare to well-done, giving everyone their ideal bite.
• One-Pan Wonder: Streamline your cooking process by using the same pan to create a rich, luxurious sauce after searing the steaks, minimizing cleanup and maximizing flavor.
• Impress Dinner Guests: Elevate your cooking game with a sophisticated French-inspired dish featuring Cognac sauce that looks and tastes incredibly impressive.

Everything You Need For James Martin Fillet Steak

• Fillet Steak: A tender and premium cut of beef perfect for creating an elegant and flavorful main course.
• Potatoes: Starchy vegetables that provide a delicious and hearty accompaniment to the steak.

• Garlic, Pink Peppercorns, Parsley: Fresh herbs and spices that enhance the overall flavor profile of the dish.
• Salt, Pepper: Classic seasonings that bring out the natural taste of the steak and other ingredients.

• Olive Oil: A smooth oil used for cooking and adding a light flavor to the steak and potatoes.
• Butter: Adds richness and helps create a glossy, flavorful sauce.
• Cognac: An alcoholic spirit that introduces depth and complexity to the sauce.
• Beef Stock: A liquid base that provides additional savory notes to the sauce.
• Mustard, Cream: Ingredients that contribute to a creamy and tangy sauce texture and taste.
• Shallots: A mild onion variety that adds a subtle, sweet flavor to the sauce.

How To Prepare James Martin Fillet Steak

Step 1: Prepare Potato Base

Heat a non-stick pan on medium temperature. Add whole potatoes and drizzle with olive oil. Crush fresh garlic cloves and sprinkle over potatoes. Stir occasionally and cook for 15-20 minutes until potatoes develop a golden exterior and become tender.

Step 2: Perfectly Sear Steaks

• 2-3 minutes on first side
• Flip and cook additional 2-3 minutes

Adjust cooking time for preferred doneness.

Step 3: Enhance Steak Flavor

Add half the butter to the steak pan and spread across meat for one minute. Transfer steaks to a warm plate. Drizzle pan juices over steaks. Season with salt and black pepper.

Step 4: Develop Rich Sauce

• Chopped shallots
• Cognac

Cook shallots until golden brown. Gently shake pan to ignite and burn off alcohol.

Step 5: Finish Sauce

• Pink peppercorns
• Beef stock
• Dijon mustard
• Heavy cream

Bring mixture to boil. Season with salt and pepper. Remove from heat.

Step 6: Final Plating

Turn off heat and toss potatoes with fresh chopped parsley. Arrange steaks on plates. Distribute potatoes alongside. Pour sauce generously over steaks.

Top Tips For Cooking James Martin Fillet Steak

• Use a scorching hot pan to create a perfect caramelized crust on your steaks, ensuring maximum flavor and a beautiful golden-brown exterior.
• Tilt the pan and continuously spoon melted butter over the steak while cooking to enhance richness and create a glossy, flavorful finish.
• Allow steaks to rest for 5-7 minutes after cooking to let juices redistribute, guaranteeing a more tender and succulent bite.
• Deglaze the pan with Cognac carefully, allowing alcohol to burn off completely while capturing all the delicious browned bits for an intense sauce flavor.
• Use a meat thermometer to achieve precise doneness, remembering that steak continues cooking slightly after removal from heat.

Ways To Flavor James Martin Fillet Steak

• Vegetarian Protein Option: Replace steak with thick grilled portobello mushroom steaks, maintaining similar cooking techniques and marinade for a plant-based alternative.
• Low-Carb Version: Substitute potatoes with roasted cauliflower florets, using identical seasoning and cooking method to reduce carbohydrate content.
• Dairy-Free Adaptation: Use coconut cream instead of heavy cream and replace butter with olive oil or dairy-free margarine to accommodate lactose-intolerant individuals.
• Herbs Alternative: Swap parsley with fresh thyme or rosemary for a different aromatic profile while keeping the recipe's core cooking technique intact.

Perfect Pairings With James Martin Fillet Steak

• Elevate Classic Steak Pairing: Rich red wines like Cabernet Sauvignon or Malbec complement the bold, meaty flavors of the fillet steak perfectly.
• Craft a Cognac Cocktail Companion: Mix a classic Old Fashioned using Cognac instead of bourbon to mirror the recipe's Cognac sauce and enhance the dining experience.
• Refresh with Herbal Sides: Serve a crisp arugula salad with lemon vinaigrette to cut through the richness of the steak and provide a light, zesty counterpoint to the creamy sauce.
• Indulge in Umami Mushroom Addition: Pair with sautéed wild mushrooms like porcini or shiitake to echo the earthy pink peppercorn and beef stock flavors in the sauce.

How To Store James Martin Fillet Steak Correctly

• Store leftover steak and sauce in separate airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Wrap steak tightly in freezer-safe plastic wrap, then place in a sealed freezer bag. Freeze sauce in a separate container for up to 2-3 months.
• Warm gently in a skillet over low heat with a splash of beef stock to prevent drying. Alternatively, use the microwave with a damp paper towel to retain moisture.
• Warm slowly in a saucepan over low heat, stirring occasionally to prevent separation. Add a little cream if the sauce appears too thick.

FAQ List For James Martin Fillet Steak

• How do I know when the steak is cooked to my desired doneness?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 135°F, medium 145°F, and well-done 160°F. Let the steak rest for a few minutes after cooking to retain juices.

• Can I substitute Cognac in the sauce?

Yes, you can use brandy or white wine as alternatives. Each will slightly change the flavor profile, but they’ll still create a delicious pan sauce for the steak.

• What type of steak works best for this recipe?

Fillet steak (also called tenderloin) is ideal due to its tenderness. You can also use sirloin or ribeye if preferred. Choose high-quality, fresh cuts for the best results.

Perfect Fillet Steak Recipe

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4.8 from 32 reviews

• Total Time: 39 minutes
• Yield: 2 1x

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Description

Fillet steak is lean, tender, and simple to prepare. A little salt, pepper, and butter is all it needs.

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Ingredients

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Main Ingredients:

• 2 fillet steaks (175 grams / 6.2 ounces)
• 4 medium potatoes (400 grams / 14.1 ounces), roughly diced
• 100 milliliters (3.4 fluid ounces) beef stock
• 150 milliliters (5.1 fluid ounces) double cream

Seasonings and Flavor Enhancers:

• 3 tablespoons olive oil
• 3 garlic cloves, crushed
• 2 shallots, finely diced
• 3 teaspoons pink peppercorns, crushed
• 1 teaspoon Dijon mustard
• sea salt
• freshly ground black pepper
• small bunch of flat-leaf parsley, leaves picked and chopped

Liquids and Fats:

• 25 grams (0.9 ounces) unsalted butter
• 25 milliliters (0.8 fluid ounces) Cognac

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Instructions

1. Heat a non-stick skillet on medium temperature. Introduce potatoes with olive oil and garlic, stirring periodically for 15-20 minutes until golden and tender.
2. Simultaneously, place another non-stick skillet on high heat. Position steaks in the pan, coating with olive oil. Cook for 2-3 minutes per side for medium-rare, adjusting time for desired doneness.
3. Incorporate half the butter into the steak pan, coating the meat for approximately one minute. Move steaks to a warm plate, drizzling accumulated pan juices over them.
4. Return steak pan to medium heat, melting remaining butter until it begins to foam.
5. Introduce shallots, sautéing 3-4 minutes until caramelized and rich brown. Carefully add Cognac, allowing alcohol to ignite and burn off naturally.
6. Once flames subside, sprinkle pink peppercorns and cook for additional 2 minutes before introducing beef stock.
7. Bring to a boil, then whisk in the mustard and cream. Season with salt and pepper, then take it off the heat right away.
8. Finalize potato preparation by tossing with fresh parsley.
9. Plate steaks, distribute potatoes alongside, and generously drench with prepared sauce.

Notes

• Selecting the right pan is crucial for achieving a perfect sear on your steak, ensuring a golden-brown crust that locks in juicy flavors.
• Timing is key when cooking steak; use a meat thermometer for precise doneness and consistent results every time.
• Resting the steak after cooking allows juices to redistribute, creating a more tender and flavorful eating experience.
• For a lower-fat version, swap butter with olive oil and use light cream to reduce overall calorie content while maintaining rich taste.

• Prep Time: 5 minutes
• Cook Time: 34 minutes
• Category: Dinner
• Method: Frying
• Cuisine: British

Nutrition

• Serving Size: 2
• Calories: 1003 kcal
• Sugar: 4 g
• Sodium: 214 mg
• Fat: 79 g
• Saturated Fat: 32 g
• Unsaturated Fat: 44 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 3 g
• Protein: 54 g
• Cholesterol: 193 mg