Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash
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- Abigail Donnelly
- 4
- Easy
- 30 minutes
- 30 minutes
- Jordan Merlot 2006
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
Cooking Instructions
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
TASTE’s take:
From rib-eye to rump, sirloin to fillet, these quick and easy ways with beef elevate steak to a whole new level.
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