Fillet Steak

Jono

Jono

Jono

Man of Honour
Joined
18 Oct 2002
Posts
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Northallerton/Harrogate
Hi,

I know this has probably been covered before, but...
I have some fillet steak. I can't decide what to cook it with.

Anything but mushrooms.
Suggestions please? (recipe/links if possible).
 
Sweet potato chips, cut up a sweet potato into chip like pieces, toss in olive oil, balsamic vinegar and salt and then put in the oven for about 20 minutes.

yummy.

I also like to grill those big flat mushrooms with some garlic and olive oil to go with it.
 
Oh god. Another steak thread.

*Awaits 100001 recommendations of how to pan sear it after rolling it on a virgins thigh and only aligning the pan north to south as this improves the magnetic flow of juices throughout the steak*

If you don't fancy shrooms with it, asparagus is a good shout or some mixed roasted med veg. Maybe some Blue cheese sauce or whatever sauce you like too?
 
leave in the kitchen out of the fridge until it gets to room temp. 15 seconds either side in an extremely hot frying pan. a little blue cheese on the top, thick cut chips and a little salad. yes sir i like it bleu.
 
I'd pan sear it after rolling it on a virgins thigh and only aligning the pan north to south as this improves the magnetic flow of juices throughout the steak.
 
Fried garlic mushrooms. beer battered onion rings and chunky chips.

button mushrooms chopped in half, tablespoon of butter and teaspoon of garlic. fry till done.

Plain flour, salt + pepper, beer of chocies whisk and acheive batter consitency.
Slice onion into rings. dip in batter and deep fry till golden.

Chop potatoes into thick cut chips. Deep fry in a low heat for about 8 minutes till soft but still pale. Drain and allow to fully cool. whack the heat up place chips back up and fry for 3-5minutes untill golden brown and crispy.

I like to server it with roast garlic mayo. Get a couple of clothes of garlic (skin on) put in a roasting tin with a drizzle of oil and roast for about 15mins or until coloured. allow to cool. Squeeze out the middle into some mayo and mix.
 
Serve with chips and the steak spooned over with this marinade sauce:

1 large shallot, chopped
150g small cherry tomatoes, halved, or 3 medium tomatoes, deseeded and chopped
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp grain mustard, optional
½ lemon, juice only
1 tbsp balsamic vinegar
1 tbsp olive oil
Small handful tarragon leaves, finely chopped

Simply mix everything together. This can be done the day before, then kept covered in the fridge until required. Remove the sauce from the fridge at least 30 mins before serving.
 
An idea to give the steak some extra taste, make a small cut in the middle to make a pocket, then mix some mature cheddar with whole grain mustard, several drops of worcestershire sauce and stuff it in the steak. Alternatively, use a cheese of you're choice. I used Blue Cheese the other week and it was very tasty.

Om nom nom nom
 
Youstolemyname said:
Oh god. Another steak thread.

*Awaits 100001 recommendations of how to pan sear it after rolling it on a virgins thigh and only aligning the pan north to south as this improves the magnetic flow of juices throughout the steak*
Click to expand...

I actually cook meat according to the lunar cycle. At spring tide, I find that the blood thickens more towards the upper half of the steak, meaning you should cook this side for longer.

Strange but true.
 
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