❤ Ola Foodies ❤

I love steak nights at the best of times,
but I wanted to change it up a little -
so instead if buying two separate T-bone or sirloins etc.
I opted for a large fillet and a bit more finesse on the plate
than the usual "steak nights" offer...

🍴

Doing one large filet is actually a lot easier than
griddling two separate steaks, as you simply need to seal it
in the griddle and then you can pop it into the oven.

🍴

For the sauce, you will need:

A pack of diced button mushrooms
A heaped tablespoon of butter
One chicken stock cube
black pepper
The juice of half a lemon
A 250ml tub of fresh cream

For the steak and sides you will need:

A fillet steak approx 0.7kg
A pack of cubed roasting veg
A couple of sliced onion rounds
A teablespoon of olive oil
A tablespoon of soft butter
Salt and pepper for the rub

But before we get to the steak, lets get the veloute sauce sorted...

Grab a pot and melt the butter,
add the salt and pepper and crumble in the stock cube.

Dice the mushrooms
and then add them to the melted
butter mixture and saute them
for a good few minutes...

Then add your cream,
lower the heat and then add the juice of half a lemon
allow it to thicken and you are done.

If it doesn't thicken nicely,
you can whisk in a little all purpose flour,
whilst it is still on the heat.

For the roasted veg side
I preheat the oven to 250 degrees Celsius,
coat the veg pieces in some olive oil
and vegetable spice...
and the pop them into the oven for approx. 10 min
closer to the top of the oven.

That gives them a really nice slightly charred look,
but are still slightly firm.

the oven is then also the perfect temperature for the steak.
But before it goes into the oven, you need to do the rub
which is quite simply the butter, some olive oil, salt and pepper.
Just massage that onto and into the meat as best you can.

There are two quite important things to remember when
cooking steak of ANY kind...
The one being that the steak should be room temperature
when you are ready to cook it,
and the other, is that you don't want to put the rub on
too soon before you cook it,
as the salt from the rub draws the juices out of the meat,
and this can make it dry.

So I normally do the rub about 10 minutes before cooking it.

Ok, so to seal it, you simply pop it into a REALLY hot griddle
or normal pan with a little olive oil,
and make sure you seal it on all sides!

once the steak is sealed,
you can pop it into the oven for approx. 10 minutes
(for the above mentioned steak weight of 0.7kg)

This should give you an end result that is
leaning slightly to the rarer side of things.
When you take the steak out of the oven,
wrap it in foil and let it rest (no heat)
for approx. 15 min.

Whilst the griddle was still hot from the sealing of the steak,
I quickly fried a couple of onion rounds,
which I added to the sliced fillet sandwich later

Once the steak has finished resting,
you are ready to plate.

I simply cut two slices of fillet
and made a sandwich out of it,
with the griddles onion in between the two slices of meat.

🍴

If you do give it a try,
I hope you enjoy it :)

Trust me, the mushroom and lemon veloute sauce
is a HEAVENLY addition to the steak!

Personally, I would have preferred my steak a bit more rare,
but I kept it on a low heat (cardinal sin) as I was busy on Steemit
last night, and was not ready to eat yet. haha!

But... it was still rare enough and it was a VERY delicious plate of food!