How To Make Fillet Steak, Parmesan Gnocchi & Lemon Vinaigrette

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
fillet steak, parmesan gnocchi & lemon vinaigrette cooked

Ingredients

  • 2 x Fillet steaks
  • Unsalted butter & oil for cooking
  • Cracked black pepper to taste
  • Sea salt to taste
  • 3 tbls. Cold pressed olive oil
  • 1 tsp. beef or chicken jus
  • Juice ½ lemon
  • 100g diced vegetables such as courgette, asparagus, peas blanched until tender in lightly salted boiling water
  • 1 ripe tomato skin & seeds removed & diced
  • Fresh gnocchi blanched until tender in lightly salted boiling water
  • Parmesan
  1. Remove steaks from packaging & fridge 1 hour before cooking.
  2. To make the vinaigrette, whisk together oil, lemon & jus then season to taste.
  3. Fold the chopped vegetables & tomato through the vinaigrette & reserve.
  4. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  5. Season the steak liberally with sea salt just prior to cooking & massage with oil.
  6. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
  7. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
  8. For a rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 50°C before resting.
  9. Alternatively you can pop the steak into a preheated oven (after the initial charring steps) 200°C /180°C fan assisted (gas 6) for 6-8 minutes.

fillet steak, parmesan gnocchi & lemon vinaigrette cooked