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Take your steak out of the fridge at least 30 mins before cooking to allow it come to room temperature.
Season your steak liberally with salt & pepper and brush with oil.
Make sure your grill or pan is (smoking) hot before you start cooking, this will seal in all the flavour and goodness.
Be patient – leave your steak to caramelise for 2-3 minutes.
Turn the steak over and sear the other side.
Cook your steak for another 3-4 minutes – turning it a few times at this point will ensure it cooks evenly.
Using a tongs, sear the steak on the edges.
Remove your steak to a clean plate, rub with a little butter or a good oil, cover loosely with foil and leave to rest before serving an incredible, juicy fillet steak with your favourite sauce.
- For rare fillet, cook for 3-4 mins max on each side.
- For medium-rare fillet, cook for 4-5 mins on each side.
- For medium fillet, cook for 5-6 mins on each side.
Easy Peasy Whiskey Sauce
What you need:
- 200ml Crème Fraiche
- 1 tbsp Dijon mustard
- 15ml whiskey or Apple Juice
- Sea salt and freshly ground pepper to taste
What you do:
Mix all the ingredients together – it’s that easy.
You could serve this cold and let the heat from the steak warm it – if you prefer you can warm the sauce but remember not to let it boil or the creme fraiche will split.
