26 January 2011


Served with: Saute potatoes, glazed carrots, peas and pepper sauce.

I cooked a beautiful cut of fillet steak for my wife and I tonight quite simply, with saute potatoes and two veg with cracked black pepper and dijon mustard sauce. To get maximum benefit from the fillet, sear your steak in the pan with oil and butter, giving a great caramelized flavour. Don't overcook as it will lose its natural moisture. Fillet is such a beautifully lean and tender cut, it can dry out if overcooked and is best served with a sauce for added flavour.

Recipe for cracked black pepper and dijon mustard sauce.

1/2 onion (fine diced)
100ml red wine
1 table spoon freshly ground black pepper
Pinch maldon sea salt
1 teaspoon dijon mustard
200ml double cream
300 ml thickened beef stock or gravy.

1) Use the pan that you have cooked your steak in to sweat the onions with the pepper and salt.
2) Add the red wine and reduce by half.
3) Add the mustard and cream, reduce by half again until thickened.
4) Add the beef stock and boil until thick enough to coat the back of a spoon.

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