steak Archives

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

150-200 g fillet steaks
5 large turnips, peeled and quartered
45 g butter
½ cup milk warmed
sea salt and freshly ground black pepper, to taste
250 g fresh shallots, peeled and sliced lengthways
1 cup fresh cream
2 T sherry
1 x 400 ml can lentils, drained
125 g feta, crumbled
100 G crisp chicory leaves, refreshed
50 g wild-rocket leaves, refreshed
extra-virgin olive oil, for drizzling

For the peppercorn marinade, combine:

2 T olive oil
2 T sea salt
4 T peppercorns, crushed

Method

Marinate the fillet steaks in the peppercorn marinade for 30 minutes.

Place a large saucepan of salted water over a high heat, add the potato then bring to a boil. Cook until the potato is tender then drain and add 30g butter and the milk, in small amounts, mashing until smooth.

Season to taste then cover the saucepan to retain the heat.

Add 15g butter to a hot, nonstick frying pan then sauté the shallots until slightly caramelised.

Add the pepper-crusted fillet steaks to the pan then fry for a further 4 minutes a side, or until done to your liking. Turn off the heat.

Mix together the cream and sherry, and add to the pan, ensuring the fillets are well coated. Leave to rest.

Add the lentils and feta to the warm mash and combine before distributing among four plates.

Add a warm fillet to each plate then drizzle with the creamy reduction.

Serve with a crisp chicory-and-rocket salad dressed with lemon juice and olive oil. Season to taste.

Per serving: 4061.8kJ, 44.8g protein, 62.6g fat, 52.6g carbs

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Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Ingredients

Method