Published: 16-Aug-2013 (04:03); Viewed: 2420; Difficulty: 2 out of 10
Fillet steak is the most tender and most expensive cut of beef. Many restaurants serve this steak as a best from their menu. This stake should be served blue, i.e. cooked less than raw, or raw if you prefer more cooked meat. All other doneness are not suitable for this meat. Also it is necessary to remember, that this meat is very lean and quite tasteless in compare with other beef cuts, therefore, often this steak served with rich extra sauces.
In this recipe, I'll tell, how to cook fillet steak in simplest way.
First of all, it is necessary to buy proper fillet steak. The slices of the steak should be about 2-3 inch thick. Also it is necessary to have natural rock salt, black or mixed peppercorn in the mill, olive oil and preferably some fresh aromatic herb, like thyme, or rosemary.
Steaks should be stored at room temperature for at least 30 to warmed up. Sprinkle each side of the steak with rock salt and coarsely ground black pepper.
Preheat cat iron skillet to medium-high temperature, let say to 160 ° C., and brush it with olive oil.
Place fresh thyme on the centre of the skillet and place steaks around it. Cook 1-1½ minutes on one side and turn steak to other side.
Cook steak 1-1½ minutes on other side and serve immediately.
Serve with grilled vegetables, fries, tomatoes, rocket salad, grilled asparagus, mushy pies etc. Class of pale real ale will be a good addition to the steak.
tips and tricks
It is very good to serve this steak on the hot sizzling plate, to keep it worm.
Probably, for fillet steak, a half of success related with the side dish and way of serving.