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Saturday, 18 October 2014

How to cook a tender steak

fillet steak and peppercorn sauce
How to cook steak? The secret to a good steak is more to do with the resting of the meat than cooking. Resting, will keep the juices inside the meat allowing it to relax and the steak will be more tender as a result. 
For this 170g piece of fillet steak, we cooked each side for about 2 minutes then placed in the oven for 4 minutes (medium rare). Then we let the meat rest for 5 minutes, covered with foil, briefly returning it to the frying pan and flash frying before serving. The juices were added to the sauce for more flavour.
Here's the recipe for the sauce. You can swap the peppercorns for sliced mushrooms if you prefer. If you do this, add them to the pan along with the shallots.
Peppercorn sauce

2 finely diced shallots

1 clove garlic (chopped)

2 teaspoons 
Worcestershire sauce

2 tablespoons of Brandy 

90ml of beef stock (or half a stock cube)

fresh double cream

1 teaspoon peppercorns 

1 teaspoon Dijon mustard


Lightly fry the shallots until soft and stir in the garlic.

Add the Worcestershire sauce, Brandy, stock and mustard.

Simmer for around 20 minutes - to reduce it to about a third.

Sieve out the onions and garlic.

Season with salt and pepper - taste the sauce first as the Worcestershire sauce/stock can be salty.

Add peppercorns.

Turn off the heat.

Stir in the cream - we used around 3 tablespoons. 
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