I never, ever buy fillet steak. Partly because it is expensive, partly because I accept the received wisdom that rump, although tougher, is tastier - Jamie himself recommends rump over fillet in one episode of The Naked Chef. I bought fillet today in order to make this recipe, because I had leeks and creme fraiche waiting to be used, and because it sounded like the right sort of indulgent Saturday night fare. This dish is simple: fillet steak, seasoned, patted with olive oil, and griddled until medium-rare, then sliced. Served with creamy white beans and leaks: I sweated leeks, garlic and thyme, in a little butter and olive oil until soft, added white wine and butter beans; simmered briefly; added a little creme fraiche, parsley and olive oil.
The steak was meltingly tender - beautifully medium-rare - and so soft that the knife slid through it like butter. The butter beans and the leeks were soft and creamy and complemented the fillet steak beautifully. Mmm. I made a green salad with lemony dressing which we ate after the steak and beans, which was also delicious.
This dinner was another grade A dinner, and best of all, it was incredibly easy. I think I could get used to fillet steak dinners...
Steak on a saturday night!!!!
ReplyDeleteI tried this dish the other night after getting "Cook with Jamie" for Christmas. My wife described the meal as "the best this year", which given our passion for food as a real compliment.
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