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
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.