Peppered Fillet Steak

Every weekend I seem to get an urge to find a new recipe and cook! I don't know if this is what they call "nesting" or whether it is just an obsession to eat seriously good food! Last weekend I went searching the internet for a fillet steak recipe. As usual I stumbled upon Jamie Oliver's website... (I can't help my love for his recipes!!!!) So this recipe is inspired by one of his recipes. It tasted really good, but is not something you could eat often. First of all fillet steak is very expensive, and secondly the creamy sauce is extremely rich. In saying that, if you want to spoil your selves this is an excellent quick and easy recipe!

Peppered Fillet served with roasted baby potatoes and a garden salad.

For two people  you will need -

For the Peppered Fillet -

Two pieces of beef fillet (about 250g each depending on how hungry you are)
1 Packet of mixed peppercorns
100ml Fresh Cream
A few sprigs of Rosemary
Canola Oil
Butter
Salt & Pepper to season

For the side dishes - 

10 baby potatoes

Lettuce

Cucumber

Smoked Pancetta / Bacon

Olive Oil

Balsamic vinegar

Method -

Take the meat out the fridge and allow to stand for at least an hour so that it reaches room temperature.

Cut the baby potatoes in half and par boil them until they are slightly soft. Then drain off all the water and pat dry with a paper towel. Put them into a roasting pan and toss with canola oil, chopped up Rosemary (Season with salt and pepper). Roast in the oven until golden brown and crispy.

Season the fillet with salt and pepper and rub with canola oil. Allow it to stand for 5 minutes. In the meantime heat up a non-stick frying pan, add one teaspoon of oil and two sprigs of Rosemary. Allow the Rosemary to fry in the oil for a few seconds and then remove it from the pan. This gives the oil a lovely flavour which transfers to your meat. Coat your pieces of fillet with pepper corns. Don't be shy with this, you can literally completely cover them with peppercorns. Then lay them in the pan with a knob of butter and fry. You can leave them for about 5 minutes on each side, depending on how your like your steak done. We like it medium so about 10 mins in total is usually okay. Once the steak is cooked remove it from the pan. Turn the heat down and add your fresh cream to the pan. Allow it to simmer for about a minute then pour over the fillet steak to serve. 

For the salad simply chop up lettuce and cucumber. Fry the Pancetta or bacon until brown and crispy, serve on top of your lettuce leaves. Dress with olive oil and balsamic vinegar. 

Enjoy!