A good fillet steak should be so tender you can cut it with a fork. It’s often a very expensive choice on a restaurant menu and so it’s much better to make it at home. I recommend you source it from your local butcher and don’t overcook it, and also don’t forget to take the steaks out of the fridge 1–2 hours prior to cooking, to bring them up to room temperature. This helps the meat brown nicely as you don’t waste heat from the pan taking the chill off its surface area.
760 CALORIES | 46G FAT | 10G SATURATES | 18G CARBS | 15G SUGAR | 0.3G SALT | 46G PROTEIN | 7G FIBRE
SERVES 2
2 x 200g fillet steaks
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
225g fresh mushrooms (any variety), chopped
1 tablespoon chopped fresh thyme
180ml red wine
160g carrots
for the caramelised onions
3 onions, thinly sliced
2 tablespoons extra virgin olive oil, plus more as needed
sea salt and freshly ground black pepper, to taste
1. First make the caramelised onions: Place the onions in a large frying pan over a medium-high heat, cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 minutes).
2. Stir in the oil and a large pinch of salt, then reduce the heat to medium-low and cook, stirring occasionally and adding oil as needed to keep them from sticking without getting greasy, for 40–60 minutes, depending on how you want them. Season to taste and set aside.
3. Meanwhile, brush the steaks all over with a little olive oil and season lightly with salt and pepper. Place a large griddle pan over a medium high heat and, when hot, add the steaks and cook for 2–3 minutes on each side (or until done to your liking), then remove from the pan and set aside.
4. Add the remaining olive oil to the pan, add the mushrooms and cook over a high heat for 5–10 minutes until golden brown.
5. Add the wine and thyme to the pan, bring to a simmer and cook for 3–4 minutes until the wine has reduced slightly.
6. Plate the steaks with a spoonful of sauce, the caramelised onions on the side and a few carrots too, if you like.
