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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.

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Serves 2.

 

As seen on the Anolon UK stand at the BBC Good Food Show - Winter 2018.

Ingredients

  • 2 x 170g fillet steaks

  • Seasoning

  • Rapeseed oil

  • 150mls red wine

  • 2tbsp balsamic glaze or thick balsamic vinegar  

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For the Vegetable a la Greque

  • 100g small carrots, peeled

  • 100g baby new potatoes

  • 150g asparagus or baby carrots  sliced in half from top to bottom

  • 100g tender stem broccoli

  • 3 tablespoons olive oil

  • 1 garlic clove, peeled and sliced

  • 1tbs of white wine vinegar or lemon juice

  • 2 tsp grainy mustard

  • 1 tablespoon chopped parsley

  • 2 tsp cold water

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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. 

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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 .

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