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.
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.
Serves 4
- Four pieces of fillet steak,about 6oz/150g each
- 2oz/50g unsalted butter, softened
- Good quality balsamic vinegar
- 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.
Potato wedges, tossed with olive oil and thyme and cooked in a hot oven are perfect with this.
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