Description
Succulent Fillet Steak reveals culinary mastery with premium beef seared to perfection. Elegant simplicity and rich flavors invite you to savor each luxurious, tender bite of this classic dish.
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. Transfer 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.
- Elevate heat to boiling point, then integrate mustard and cream. Season with salt and pepper, then remove from heat immediately.
- 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: Lunch, 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