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foodstylist

Fillet Steak With Pepper Sauce

For visual orgasmic purposes here was our second valentines day meal. I also include a simple sauce recipe for you’re steak topping.

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I stuffed the portobello mushroom with blue cheese and bread crumbs. They went in for five minutes prior to steak starting to cook on a gas mark 7 along with the vine tomatoes.

The chips were handcut thick seasoned and tossed in rapeseed oil for a crispy finish they went in the oven for 40 minutes on gas mark 6.

I cooked the steak medium rare on a smoking hot griddle three minutes either side then set aside for 5 minutes under tin foil to rest allowing juices to reabsorb as i plated up the the finished components. Resting the steak after cooking is essential for the finish to be spot on and the outcome juicy.

The sauce was made using a pepper sauce consisting of cream, mustard Worcestershire sauce, whisky onion and pepper very basic, highly effective.

Ingredients:

1 small red onion, sliced

150ml double cream

2 tablespoons whisky

3 tablespoons Worcestershire sauce

1 teaspoon salt

1 tablespoon ground black pepper

1 tablespoon wholegrain mustard

Method:

Sweat onion in butter till sautéed add cream and all ingredients and Heath through for a few minutes strain out onion and serve on top of steak.

 Enjoy the visuals and good luck with yours.

Bon Apetit!