Tuesday 2nd January 2010
I was taught this recipe by carefully observing the flamboyant (excuse pun) waiters near Oludenis in Turkey. I was very young and very impressed. They would flambé the steaks at the table and I think we had this dish every night as it was so great!
Fillet Steak & Creamy Pepper Sauce
This would have been even quicker if I had been organised (aspiration) and actually defrosted the steaks in time….. My excuse is that having been out eating all day (thanks Jude), and then cramming GCSE chemistry with the girls, and distant husband at badminton, had to rustle up something easy, but motivation was purely greed driven, and because I thought the packaging on the steaks was a bit shabby for my nice clean shop …
It’s a pretty quick, tho’ a completely extravagant, meal to have when you have company…. The family love it.
fillet Steak, 1 each (organic, Welsh Black, happy kind - tastes best)
butter
olive oil
mustard, French’s squirt
brandy, slosh
pepper, black, coarse
salt, coarse, sea kind
crème fraiche, large dollop or cream is fine too
Heat the pan, melt butter and olive oil (stops the butter burning). Slap on steaks, which have salt and pepper on them. A few minutes each side, depending on rareness needed. Take out pan and ‘rest’ on plate covered in foil (important). Meanwhile, add more butter to pan, squirt on mustard, tons of black pepper and brandy. Light with match (have a lid ready to douse flames). Add crème fraiche, melt, heat, done.
(You may find your finger wondering along the edge of the pan when no-one is watching!)
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