Fillet Steak
Ingredients
Butchery Kitchen 6oz fillet steak
Good quality, light olive oil
3 garlic cloves, fork smashed
Scottish unsalted butter
Fresh black pepper
Maldon sea salt
Sprig of rosemary & sprigs of Thyme
Tools used
A sturdy cast iron/stainless steel pan
Story
One area of our business that everyone loves to get involved in is our Simply Cooking Series; finding the simplest ways possible to cook our products to ensure all of the flavour, unique earthy taste and ‘farm to fork’ quality shines through every time.
We all have our own favourite cut of steak, and part of the challenge is to get the team appreciating these great foods at their simplest and their best, especially those who are pretty fixed in their preferences. Yes even you Ribeye John.
So for this Simply Cooking session we selected aged, grass fed fillet steak from one of our independent farm suppliers, ignoring the ‘no fat, no flavour’ jibes from the kitchen table we:
Instructions
Lightly coated our room temperature steaks with a good olive oil and seasoned really well with Sea Salt & cracked black pepper whilst heating a stainless steel pan to very hot on our range (no oil in the pan)
Our Steak went into the middle of the hot pan and was left, unmoved, for 2-3 minutes then carefully turning again for 2-3 minutes. (the heat of the pan and thickness of your steak will decide timing)
Pan taken off the heat, leaving the steak untouched, add the butter, garlic & herbs, spooning this over the steak repeatedly as the pan sizzles. Turn the steak carefully and repeat this.
Leave the steak in the pan for a further 4 minutes to allow cooking to complete and the steak to relax just a bit before serving up.
We served up our fillet steak (medium rare) - a Rosemary herb version and a Thyme herb version to the hungry tasters at our table.
Result
“Delicious flavour”, “simply a classic”, “amazing textures”, “clean natural taste”, “mouth watering” and “melt in the mouth perfection” was the feedback from our Fillet fans, even Ribeye John begrudgingly gave us a thumbs up, and perhaps most tellingly of all, asked to be included in our next Fillet Steak Simply Cooking taste test!