FILLET STEAK RECIPES
STEAK RECIPES - BBC GOOD FOOD
Master the classic steak and homemade chips or experiment with sauces, from peppercorn to chimichurri. We have ideas for all cuts including sirloin, rib-eye and bavette.
Provided by Good Food team
Number Of Ingredients 1
STEAK SANDWICH RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
- Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
- To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
- Mustard Mayo:
- Whisk the ingredients together in a small bowl. Serve at room temperature.
- Yield: 1 cup
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JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
- Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
- Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
- Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
- Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
- Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
- Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
- Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
- Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
- Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
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CAST IRON SKILLET FILLET MIGNON RECIPE - FOOD.COM
Make and share this Cast Iron Skillet Fillet Mignon recipe from Food.com.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 487.2 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 487.2 per serving
- Place on plate and allow to rest 5 minutes.
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JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
- Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
- Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
- Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
- Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
- Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
- Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
- Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
- Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
- Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
See details
FILLET STEAK WITH PEPPERCORN SAUCE RECIPE - BBC FOOD
Make a fillet steak that's already special even more special with Mary Berry's classic peppercorn sauce. This make-ahead sauce is a lifesaver if you want to cook a special dinner without spending all night in the kitchen.
From bbc.co.uk
Reviews 4.4
From bbc.co.uk
Reviews 4.4
- Divide the steaks between plates, pour over the sauce and serve.
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CAST IRON SKILLET FILLET MIGNON RECIPE - FOOD.COM
Make and share this Cast Iron Skillet Fillet Mignon recipe from Food.com.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 487.2 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 487.2 per serving
- Place on plate and allow to rest 5 minutes.
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