Filet Steak

Love love love a bit of steak…preferably a large bit! For Valentines I made us Beef Wellington and we had a couple of filet steaks left over from our deal we got from Hazeldines Butchers. Now we HAD to do something with them. So I’d seen on Pinterest a tip on how to cook a mean filet steak like they do in the restaurants.

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So here’s how you do it!

Herb Butter

75 g butter
fresh herbs…about a tbsp of each (I used parsley, garlic, rosemary and thyme)

Let the butter soften then beat in all the herbs. Roll up into a log ( use cling film) and rechill so you can cut into discs that you will use later.

2 good quality filet steaks (because these are good enough to share!)
75 g butter
1 T good quality olive oil
salt and pepper as required

Get your filet steak and bring it to room temperature and season before cooking. Whack the heat up on your oven to 230 c and get a fry pan on the stove screaming hot. Once these are both ready pop a tablespoon of good quality olive oil and 75 g butter into the pan…once the butter is melted then pop the steak into the fry pan and sear it about 2-3 minutes a side and take some tongs and make sure the meat is sealed all the way round. Baste with the butter continuously while searing. When this is done then pop the steaks on to a baking tray and whack them in the oven. Cook for about 6-8 minutes (this will give you medium rare) adjust accordingly if you like it less pink.In the last minute of cooking pop a disc of herb butter on top….and I beg you….please…please…please don’t eat a filet or any other steak well done as it is sacriledge!