Chargrilled Fillet Steak With Smoked Chilli Butter, Girolle Mushrooms And Purple Sprouting Broccoli
This flavorful recipe combines succulent fillet steaks with a zesty smoked chilli butter and deliciously sautéed potatoes, girolle mushrooms, and purple sprouting broccoli. The steaks are tenderized, seasoned, and grilled to perfection, creating a mouthwatering main course bursting with robust and savory flavors. The buttery and herb-infused potatoes and veggies provide a delightful accompaniment that complements the rich meat beautifully. An elegant and satisfying dish that is sure to impress your family and guests!
— Constant Cookbook
Ingredients
- 4 x 150g/6oz fillet steaks
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 225g/8oz unsalted butter
- 2 tbsp lemon juice
- 2 tbsp each chopped fresh parsley, rosemary
- 2 canned anchovies, drained and finely chopped
- 1 tbsp finely chopped shallot
- 4 tbsp ready-made smoked barbecue sauce
- 2 smoked chipotle
- ½ tsp salt
- ¼ tsp ground white pepper
- 60g/2½oz butter
- 400g/14oz small potatoes, boiled until tender, peeled and halved lengthways
- 1 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
- 200g/7oz girolle mushrooms
- 200g/7oz purple sprouting broccoli
Instructions
- For the steak, place the steaks onto a clean work surface, cover with cling film and flatten with a rolling pin until 1cm/½in thick. Brush with olive oil and season with salt and freshly ground black pepper.
- Heat a griddle pan and chargrill the steak for 2-3 minutes on each side, for rare meat, or longer, until cooked to your liking. Remove from the pan and set aside to rest in a warm place.
- For the smoked chilli butter, place all the chilli butter ingredients into a food processor and blend until smooth. Place into a small serving dish.
- For the vegetables, heat half of the butter in a frying pan and sauté the potatoes for 4-5 minutes, until golden-brown and crisp. Sprinkle over the parsley, season well with salt and freshly ground black pepper and stir.
- Heat the remaining butter in another frying pan and add the mushrooms. Stir fry for 2-3 minutes until just tender, then add the purple sprouting broccoli and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the potatoes and vegetables equally among four serving plates. Place a steak onto each plate and top with a spoonful of smoked chilli butter.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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