This Indian inspired fillet steak offers so much flavour for very little work
Fillet steak served rare as it should be!
If I could eat steak every day, I would.
But I can’t so I don’t.
Therefore when steaks are on the menu for the evening, I make sure they are special.
I insist on purchasing my meat from a good butcher who knows where his meat is from. The beef must be well hung. The butcher I use most often hangs his beef for 30 days and the flavour is out of this world.
You really don’t need to do much to the steaks when you purchase beef of this quality.
The following marinade and recipe can be used with any cut. For this Indian inspired dish, I have used fillet steak which I marinated for eight hours.
Yield: 4
A Fillet Steak Recipe That Is Sure To Impress
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 steak fillet about 36 to 40oz
- 1 tablespoon butter
- 1 tablespoon olive oil
- Juice of three limes
- 6 cloves garlic - roughly chopped
- 1/2 inch ginger - chopped
- 1 tablespoon cumin powder
- 1 fresh green chili
- 1 tablespoon crushed black pepper
- Salt to taste
Instructions
- Place all of the marinade ingredients in a food processor and blend to a smooth paste.
- Set your whole steak fillet on top of a piece of cling film that is large enough to wrap tightly around the meat about five times.
- Pour the marinade over the meat and rub it into the flesh.
- Now tightly wrap the fillet into a tube, pulling the cling film as you do so that you form the fillet into a tight sausage shaped tube.
- Marinate in the cling film for three to eight hours.
- When you are ready to cook, unwrap the fillet and cut it into four equal sized round steaks about 1 1/2 inches thick.
- Heat the butter and olive oil in a frying pan over medium high heat.
- When the pan is good and hot, fry the steaks until cooked to your preferred doneness. I like my steaks rare which takes about four minutes per side for a 1 1/2 inch thick fillet steak.
- Serve the fillet stead with a green salad, French bread or garlic naans.