Talking about beef, a fillet steak cut is a type of steak cut obtained from the lower part of a sirloin. Types of steak cuts include a long list of names with porterhouse ranking at the top, leading the steaks fraternity. Although fillet steak is on the menu today, we’ll be discussing filet mignon steak, the most tender steak cut.
Cooking a steak can be tricky but buying a steak is trickier because the best cut has marbling impressions on the meat. Those thick white lines are usually what makes the steak smell and taste like heaven. Furthermore, these are the fat pockets reaching higher temperatures to bring out the aroma of the steak.
Tip: Always use the best cooking utensils at hand.
We will be talking about James Martin’s fillet steak recipe as it is quite a popular across the web.
Ingredients for the Fillet Steak Recipe
- 4 diced potatoes weighing 400 grams
- Olive oil 3 tablespoons
- 3 garlic cloves
- 2 pieces fillet steak (175 grams each)
- 25 grams butter
- 2 shallots or onions finely diced
- 25 ml Cognac
- 3 teaspoons crinkled peppercorns
- 100 ml beef stock
- 150 ml double cream
- 1 teaspoon mustard
- Small amount of finely cut parsley leaves
- Sea salt and black pepper
Now that we have the ingredients, cooking is next!
Furthermore, the step-wise directions will take you home in a jiffy, provided you don’t skip any important steps.
- Add diced potatoes to the non-sticking pan with 2 tablespoons of olive oil over medium heat. Add garlic. Let the mixture cook for at least 20 minutes by stirring occasionally.
- Take out another frying pan but raise the heat level this time. Soak the fillet steaks with 1 teaspoon olive oil and put them in the pan.
- We will be going for the medium-rare result so let each side of the steak cook for 3 minutes (If you want to achieve a medium result, cook each side for 5 minutes. Cook each side for 7 minutes for a well-done fillet steak).
- Add half of the butter and play with the steaks for about a minute more.
- Take the fillet steaks out of the pan into a plate and coat it with salt and pepper.
- Add the remaining butter to the pan on high heat
- Add the finely cut onions to the pan. Lower the heat level to medium and cook for 3 minutes till they are brown.
- Add brandy to it and shake the pan so it mixes up.
- Therefore, the pan will flare up but it will calm down quickly. This basically burns off the alcoholic matter.
- Add pink peppercorns; cook for another 2 minutes before adding beef stock.
- Furthermore, as soon as it starts boiling, add cream and mustard. Sprinkle it with salt & pepper before turning off the heat. Your sauce is ready.
- Toss the potatoes in and garnish it with parsley.
- Pour the whole sauce over the two fillet steaks and we are done with our recipe for today.
Scrumptious fillet steaks are at your service!