Meat,Recipes
Fillet steak if the crème de la crème of steaks! It come from an area inside the ribcage of the animal, meaning it is used very little over its lifetime, the less a muscle is used the more tender it will be, hence the buttery tender texture synonymous with fillet steak.
It is also the most expensive part of the animal per kg, this is due to there being only two per animal, which are relatively small but in high demand! They also require skilled trimming to perfection to achieve the flawless, sinew and gristle free finish that should be expected of this cut.
So what’s the best way to cook it?
Fillet steak when cooked correctly, is simply a beautiful thing and it really isn’t hard to get it right!
We love to pan fry ours with a mix of olive oil and butter, fresh thyme and garlic.
For two perfect fillet steaks, you will need:
- A good, non-stick frying pan.
- 2 x 5oz fillet steaks
- 1 table spoon olive oil
- A couple of large knobs of butter
- A few sprigs of thyme
- 4x garlic cloves, unpeeled but lightly crushed
- Salt and pepper to season.
Method
- Leave your steaks out of the fridge, unwrapped, on a plate for at least 20 minutes
- Set your frying pan onto a medium/high heat and add the oil along with the garlic cloves and thyme sprigs
- Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes.
- Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax. Plate up with your favourite sides and a good glass of red!
