How To Make Fillet Steak, Parmesan Gnocchi & Lemon Vinaigrette

Name: How To Make Fillet Steak, Parmesan Gnocchi & Lemon Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
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

30 mins
15 mins
easy
2

Recipe by

Jeff Baker

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

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Method

Remove steaks from packaging & fridge 1 hour before cooking.
To make the vinaigrette, whisk together oil, lemon & jus then season to taste.
Fold the chopped vegetables & tomato through the vinaigrette & reserve.
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.
Season the steak liberally with sea salt just prior to cooking & massage with oil.
Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
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.
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.