Fillet Steak

[schtipps]

I do prefer Rib Eye Steak though

The more fat or marble in the meat = more flavour

The darker the meat = Longer its been cured for

Kobe Japanise steak rocks. However it costs a fortune!

 

[Aaza]

Hands up- who sat there pressing parts of their face after reading the last post?

It wasn't just me, was it?

Just pressed me forehead, softer than me cheek?

 

[bluealf]

big stuey's fillet steak with shallots and guinness . ( a top scran for winter - serves 4 )

2 tbsp olive oil
600g fillet steak , cut in 1 inch slices
12 shallots , peeled
2 red onions , sliced
1 tbsp tomato puree
3 garlic cloves , peeled and crushed
400 ml guinness
3 sprigs of thyme
crushed sea salt
ground black peppercorns
25g unsalted butter
1 tbsp plain flour

for the mash ;
small bunch of fresh chives , chopped .
1;5 kg maris piper potatoes , peeled , cubed ,washed and boiled
150 ml double cream
10 g butter
sea salt .

use half the oil , put in a hot frying pan on a medium heat and sear ( seal ) the fillet steak on both sides .
in a casserole dish on a low heat , use the remaining olive oil and add the shallots and red onion and fry until soft , about 6 minutes , stirring every couple of minutes . add the garlic and tomato puree and stir for a couple of more minutes .
turn the heat up to medium , add the fillet steak , the guinness and the sprigs of thyme to the casserole and season with the sea salt and ground black pepper .
bring up to a boil , reduce the heat and simmer for 20 minutes .
remove the fillet steak , shallots and red onions into a dish with a seived spoon and keep warm .
bring the guinness mixture to a boil , meanwhile rub the butter and flour together until well mixed . add the butter pieces to the sauce in little pieces at a time , stirring it in until absorbed to thicken the sauce .
plate up the fillet steak , shallots and red onions .
serve with creamy mash potatoes garnished with chopped chives . and spoon the sauce around the plates .

prep time 20 minutes , cooking time 30 minutes . a top scran in under a hour . substitute the guinness for a stout if prefered .
one of my old time winter favourites , and when i could be arsed , i'd make a pastry and turn the fucker into a pie .

Good recipe but fillet steak is expensive to caserole, braising steak will end up moist enough if caseroling over a long period.

 

[Bobinho]

Has to be blue for me, and no sauce to mask the flavour of the meat.

 

[tommcfc]

go to australia the steaks there are immense

 

[shaundickov]

go to australia the steaks there are immense

canada too. It's because legislation in the UK because of the BSE scare means we kill the cows younger. If they are older the meat is more mature and tasty.

UK steak is shit compared to most other places.

But, I would eat it with creamed mash potatoes, asparagus and a red wine/shallots sauce. Medium.

Whatever you do, don't overcook it. It will go dry and the taste is lost. Let it stand for a few minutes before you eat it.