Description
Fillet steak is lean, tender, and simple to prepare. A little salt, pepper, and butter is all it needs.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Return steak pan to medium heat, melting remaining butter until it begins to foam.
- Introduce shallots, sautéing 3-4 minutes until caramelized and rich brown. Carefully add Cognac, allowing alcohol to ignite and burn off naturally.
- Once flames subside, sprinkle pink peppercorns and cook for additional 2 minutes before introducing beef stock.
- Bring to a boil, then whisk in the mustard and cream. Season with salt and pepper, then take it off the heat right away.
- Finalize potato preparation by tossing with fresh parsley.
- 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