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3rd March
2011
written by Nibblish

Filet is the most tender of all the types of steak and is also lean and healthy. It is often also the most expensive cut available, so you want to make sure you cook it to perfection! While searing is a good way to cook a filet, finishing it in the oven helps it cook more evenly. The garlic & parsley butter is a simple but elegant way to add an extra touch of je ne sais quoi!

Ingredients: (serves 4)

3 garlic cloves, peeled and finely chopped
1/2 parsley bunch, finely chopped
100g butter, cubed
4 x 150g marbled fillet steaks
extra virgin olive oil
sea salt and freshly ground black pepper

Instructions:

1. Remove the steak from the refrigerator and pre-heat the oven to 200 degrees. To make the parsley butter, mix the parsley, garlic, and salt together, add the cubed butter to the parsley-garlic mixture.

2. Place the mixture into a plastic wrap, roll it tight and refrigerate.

3. Heat a frying pan on medium/high heat, season your steaks and grill for 2 minute on each side to seal the juices in.


4. Transfer to a hot baking tray and finish it in the oven for 5-6 minutes for medium rare.

5. Remove from the oven, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Serve it with a slice of garlic and parsley butter on top a side of Dauphinoise Potato Gratin. Click here for the recipe!


Any leftover butter can be held for at least a week in the refrigerator, or frozen for several weeks. It’s delicious with grilled prawns, pasta or crusty bread!


Re-cap: Top 5 secrets for the perfect steak:

1. Prepare it
Allow to come to room temperature for about 30 minutes before cooking.
Brush your steak lightly with some olive oil, rather than the pan

2. Let it sizzle
The pan should be hot enough so that the steak sizzles as it first hits the heat.

3. Turn it once
Only flip the steak once to keep it tender.

4. Shorter on the other side
It won’t take as much to cook evenly through.

5. Let it rest
To seal in the flavour and juices, it’s very important to let the meat rest for a few minutes after cooking

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