Fillet Steak with peppercorn sauce, spinach salad and sweet potato fries
by My Kitchen Heaven, Instagrammer
This recipe comes courtesy of instagrammer and blogger My Kitchen Heaven.
This recipe comes courtesy of instagrammer and blogger My Kitchen Heaven.
Cooking Time:
Serves: 2
INGREDIENTS
Steak
- 2 fillet steaks at room temperature
- 2 tbsp black or mixed dried peppercorns
- 2 tbsp sunflower oil
- 2 tbsp unsalted butter
- 1 generous splash of brandy
- 4 tbsp double cream
- salt and pepper
- thyme
- rosmery
- garlic
Sweet potato fries
- 1 Sweet potato
- 1 tbsp olive oil
- salt and pepper
- fresh parsley
- 1 tsp of mixed dried herbs
Salad
- handful of spinach
- 1 shallot
- 2 cloves of garlic
- 5 sun-dried tomatoes
- handful of grapes
- 2 tomatoes or few small cherry tomatoes
- 1 red chilli
- handful of walnuts
- 1 tbsp of capers
- salt and pepper
- handful of grated mature cheese
- 1 tbsp olive oil
METHOD
Preheat the oven to 200 degrees C. Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with salt, pepper and dried herbs. Toss everything together with your hands. Place in the oven to cook for 25-30 min. Once they cooked, sprinkle with a chopped parsley.
Meanwhile, heat olive oil on a pan. Add sliced shallot, garlic, sun dried tomatoes, chili, cut in half grapes, walnuts, capers and cherry tomatoes. Turn off the heat and add spinach, season with salt, pepper and grated mature cheese.
Remove the steak from the refrigerator and let it reach room temperature – around 30 minutes. Heat a large, heavy-based frying pan, allowing the pan to get nice and hot. Add oil to the pan. Rub the steak with olive oil and salt.
Once the oil is hot add in the fillet steak. Fry over for 3 minutes, then turn over to brown the other side, frying for a further 3 minutes, depending on how you want your steak done. Spoon melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 second. Once you’ve finished the butter bath, put the steak on the cutting board season with pepper and let it rest for five to ten minutes.
In the same fry pan over a medium heat, add 2 tablespoons of peppercorns. Stir for a minute. Pour in the brandy and scrape with a wooden spoon any sediment from the base of the pan for a minute or two. Add the cream, reduce heat to low and cook until the sauce has reduced slightly. Stir in the butter for a glossy sauce.
- 2 tbsp Extra Virgin Olive Oil
- 5 Spring Onions (white and green parts, sliced)
- 300g Cherry Tomatoes (halved)
- 2 cloves of Garlic (finely sliced)
- 1/2 tsp Cumin Seed
- 15g Fresh Coriander (stalks included, finely chopped)
- Sea Salt and Freshly Ground Pepper
