Fillet of Beef with Balsamic butter
Few things hit the spot like a lovely piece of steak, Caroline Winstanley and Clare Thompson write.
We suggest you treat yourself to fillet.
If it has cooled a little during its resting time, pop one side back on the pan for a couple of seconds.
- Watercress to serve
- Prepare the butter at least a couple of hours before you are going to serve your steak.
- Mash the butter and balsamic vinegar together until well combined. You will probably need a couple of tablespoons of vinegar; it should end up a chestnut colour.
- Roll into a fat sausage shape and wrap in cling film. Store in the fridge until set hard.
- Season your steaks on both sides with salt and pepper. Heat a ridged grill pan until very hot and sear steaks for a few minutes on each side until cooked to your liking. Rest for a couple of minutes (remember they will continue to cook during this process) and serve with a slice of butter on top and some watercress on the side.
Microwaving the butter for 25 seconds or leaving in a warm place first, makes mixing with the balsamic vinegar easier. It also helps with the next cheat! Rather than mess around wrapping in cling-film, just pour the balsamic butter onto a cold plate and refrigerate - far easier if you're not too fussed about the presentation.
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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