Rosemary & Pepper Steak Fillet Medallion
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Time and Servings
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
Steak:
4 Tbsp vegetable oil
4 x 225g even-sized beef fillet
Salt
Pepper
100g butter
4 garlic cloves
2 sprigs rosemary
150g mix of shitake and shimeji mushrooms, ends trimmed off
Potatoes:
4 large or 8 medium potatoes
2 Tbsp vegetable oil
50g butter
3 cloves garlic, squashed
5 thyme sprigs
1 cup chicken stock, heated
4 steamed pak choy
Steak:
Remove the steak fillets from the fridge 30 minutes before cooking so they can come to room temperature.
Drizzle some of the vegetable oil over the two steaks, put the remaining oil into the cooking skillet.
Season the oiled steaks generously with salt and ground black pepper, massaging the seasoning in.
Place the skillet on a high heat. Once smoking hot, add the steaks.
Allow them to sizzle without moving them for 2 minutes so they get good colour, turn over and repeat on the other side. Quickly sear on the other edges so they get nice colour too.
Turn the heat down and add the butter, garlic and rosemary. Allow the butter to bubble while spooning it over the steaks. Do this for 2-3 minutes on each side of the fillet for medium-rare.
Remove the steaks from the pan and allow them to rest for 5 minutes. Add the mushrooms to the pan and allow them to cook in the butter while the steaks rest.
Potatoes:
Use the Le Creuset Signature Casserole Round Cerise 22cm.
Preheat the oven to 200C.
Peel the potatoes and slice off the ends so it’s flat. Using a small round cutter, about 3cm diameter, press out 1 long cylinder from the potato, which you will then cut in half (if using large potatoes) so you have 2 even shorter cylinders. If you do not have a cutter, just use a knife.
Ensure you have 8 even-sized cylindrical potatoes.
Heat the vegetable oil in your casserole dish over a medium-high heat. Once hot, add the potatoes flat side down. Allow them to cook, moving slightly every now and again to prevent sticking, for about 5 minutes, until beautiful and golden. Turn them over and repeat on the other flat side.
Add the butter, garlic and thyme. Season with a pinch of salt and pepper.
Allow the butter to melt and bubble slightly, spooning it over the potatoes for a couple of minutes.
Carefully pour in the hot chicken stock and place the dish in the oven for 30 minutes.
Check if the potatoes are tender by insert a sharp knife, it should slide in easily.
If they are still slightly firm, return them to the oven for another 5 minutes, and check again. If need be, add a splash of water to the dish if all the stock has been reduced while cooking.
There should only be a very small amount of stock left in the pan once the potatoes are cooked.
Serve the potatoes with the fillet and mushrooms, with steamed pak choy on the side.
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