Fillet of Beef with Balsamic butter

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Fillet of Beef with Balsamic butter
Fillet of Beef with Balsamic butter
Fillet of Beef with Balsamic butter, Tex-Mex potato wedges and salad
Servings:Serves 4
Calories per serving:765
Ready in:40 minutes
Prep. time:30 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:24th October 2012
Cook for a few minutes a side then rest for a few minutes
Pour onto cold plates
Beat the butter and balsamic vinegar, it's easier if the butter is warm

Few things hit the spot like a lovely piece of steak, Caroline Winstanley and Clare Thompson write.

We suggest you treat yourself to fillet.

In this recipe the list of ingredients runs to just three, using a deliciously flavoured butter in place of a sauce.

The combination of butter and balsamic vinegar complements the beef beautifully, melting into a shiny, flavoursome, glaze.

It relies on great quality balsamic vinegar and it is essential that you splash out here and buy the best. Belazu do a great one at about £11 per bottle but believe us, it is worth every penny.

All you need to do is heat the griddle and open the wine. Make sure the beef is piping hot when the butter goes on so that it melts.

If it has cooled a little during its resting time, pop one side back on the pan for a couple of seconds.


Ingredients

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to serve

Method

  1. Prepare the butter at least a couple of hours before you are going to serve your steak.
  2. 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.
  3. Roll into a fat sausage shape and wrap in cling film. Store in the fridge until set hard.
  4. 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.

Serving suggestion

Watercress or Rocket leaves and Potato wedges or Tex-Mex potato wedges

Chef's notes

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

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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