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How To Cook Fillet Steak Medallions, Charred Broccoli & Stilton

How To Cook Fillet Steak Medallions, Charred Broccoli & Stilton


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Broccoli season begins in early spring and runs throughout the summer months. It’s classified as a brassica, a close relative to cauliflower and kale. There are different species including the common Calabrese, Romanesco and Purple sprouting. The list of uses is endless, from raw salads to rich and velvety soups, stir-fried or simply steamed; it’s loved by both adults and children alike. 

A little tip is to use the thick stalk, which is utterly delicious, peel the outer & slice into batons then enjoy raw, charred or simply boiled. 

Method:
  1. Bring the steak to room temperature. 
  2. Preheat a griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the steak liberally with sea salt & massage with a little fat. 
  4. Sear the medallions on both sides over high heat creating a rich, dark crust, approximately 2 minutes each side basting the steak with foaming butter.
  5. 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.
  6. Whilst the steak is resting, sear the broccoli in a very hot pan with a little schmaltz or oil seasoning with black pepper & sea salt.

To serve:
  • Place the medallions onto warm serving plates, scatter over the broccoli, nuggets of Stilton, pine kernels & chive batons. Pour the red wine sauce at the table & enjoy with a full bodied red wine. 

 

  • The Ingredients
  • • 6 Fillet steak medallions
  • • Chicken schmaltz, duck fat or oil
  • • Unsalted butter to baste
  • • 30g Stilton Blue cheese broken into small nuggets
  • • 20g pine kernels lightly toasted
  • • Cracked black pepper to taste
  • • Sea salt to taste
  • • Small bunch chives snipped
  • • Broccoli florets & stem blanched until tender in salted boiling water, refreshed in ice cold water & drained then sliced in half
  • • 100ml rich red wine sauce (optional)

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