

LESLEY WATERS COOKERY SCHOOL
Seared Steamed Fillet Steaks
Seared steamed fillet steaks in red wine served on a salad of asparagus, tenderstem broccoli, baby carrots and baby potatoes a la Greque style.
Serves 2.
As seen on the Anolon UK stand at the BBC Good Food Show - Winter 2018.
Ingredients
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2 x 170g fillet steaks
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Seasoning
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Rapeseed oil
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150mls red wine
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2tbsp balsamic glaze or thick balsamic vinegar
For the Vegetable a la Greque
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100g small carrots, peeled
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100g baby new potatoes
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150g asparagus or baby carrots sliced in half from top to bottom
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100g tender stem broccoli
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3 tablespoons olive oil
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1 garlic clove, peeled and sliced
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1tbs of white wine vinegar or lemon juice
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2 tsp grainy mustard
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1 tablespoon chopped parsley
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2 tsp cold water
Method
1. Rub the fillet steaks with oil and season well with sea salt and freshly ground black pepper.
2. Heat a non-stick frying pan over a moderate heat. When the pan is hot add the steaks and sear on each side for 1 minute.
3. Remove the pan from the heat and add the wine (take care as it will splutter). 4. Cover the pan with a tight fitting lid and return to a medium heat. Poach the steaks for a further 2 minutes, basting with the wine occasionally as it becomes syrupy.
5. Remove the steaks to a warm plate and allow to rest for a few minutes. Meanwhile, return the pan to the heat, add the balsamic and reduce a little more until saucy and syrupy. Season to taste. Serve the steaks with the sauce spooned over. Serve with the vegetable a la greque.
Method for Vegetable a la Greque
1. Bring a large pan of water to the boil. Add the carrots and potatoes cook for 8 minutes add the tender stem and asparagus. Cover and bring back to the boil. 2. Remove the lid and cook for 3-4 minutes, drain and refresh under cold water. 3. Meanwhile, shake dressing ingredients well in a jam jar season to taste. Drain the vegetables well on kitchen paper, place in a bowl and toss through the dressing and arrange on serving plates and top with the sliced fillet steak and spoon over all the pan juices .