Fillet Steak

by admin on January 3, 2011

In our restaurant, John always uses Prime Hereford Irish Beef, as it has more marbeling that the continental breeds.  He suggests that you get to know your local butcher well and request that the beef be hung for 3 weeks.  He likes to use sirloin steaks that weigh 280g each.

  1. Take steak out from fridge 10 minutes before cooking
  2. Get your pan good and hot.  Oil each side of the steak and season with salt and pepper
  3. Sear steak on both sides for 2/3 minutes then put into hot oven for 4-7 minutes, depending how you like your steak cooked.
  4. After taking steak out of oven,  make sure to “rest” it for another 5 minutes or so.
  5. To make a nice red wine sauce you will need 500ml red wine, 100ml ruby port, sprig of thyme, bay leaf, some cracked peppercorns, 500ml brown beef stock, 3 shallots.
  6. Sweat off the shallots, then add all the other ingredients except stock.  Bring to boil and simmer until liquid is reduced to 1/5 of original amount.  Then add in beef stock, bring to boil.  Skim any fat off and finish with a touch of garlic butter if liked.


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