FOOD + DRINK
! y h c a e P Just The Perfect Fillet Steak with Fondant Potatoes
Emma and John Gilchrist
S
ummer isn’t all about planchas and BBQs, sometimes we just want to cook and enjoy something that doesn’t take long but which tastes fantastic. With this in mind, Emma gives us her method for a delicious steak, and a pudding that is perfect for this time of year.
32
200g Beef, cut from the thick end of the fillet. Room temperature 1 Large garlic clove, bashed 2 Sprigs of thyme 1 Sprig of rosemary 125g Butter Oil Salt Freshly ground black pepper
For the Steak Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Work the seasoning into the steak using your fingertips. Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot, add the beef, cut-side down and move around the pan for the first few seconds of cooking so it doesn’t stick. After this point, leave the beef to caramelise without moving it for two to three mins, until it has a wonderful
dark golden crust. Turn the steak over and repeat. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak for two to three mins
on each side for a perfect medium-rare finish. Remove from the pan and allow to rest for 10 mins in a warm place before serving. Chef Tip: Whisk in 100ml red wine and 100ml beef stock to the butter to make a red wine sauce.
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