FEW things hit the spot like a lovely piece of steak.
We suggest you treat yourself to fillet. The ultimate cut, it is succulent and strengthening.
In this recipe the list of ingredients runs to just three, using a deliciously flavoured butter in place of a sauce. The combination of butter and balsamic vinegar complements the beef beautifully, melting into a shiny, flavoursome glaze.
It relies on great quality balsamic vinegar and it is essential that you splash out here and buy the best. Belazu do a great one at about £11 per bottle but believe us, it is worth every penny. If you must, use a cheaper brand and boil it down in a pan until you have reduced the vinegar to a syrupy consistency.
All you need to do is heat the griddle and open the wine. Make sure the beef is piping hot when the butter goes on so that it melts.
Advertisement
If it has cooled a little during its resting time, pop one side back on the pan for a couple of seconds.
FILLET OF BEEF WITH BALSAMIC BUTTER
Serves four
Advertisement
Four pieces of fillet steak, about 6oz/150g each 2oz/50g unsalted butter, softened
Good quality balsamic vinegar
Watercress to serve
Prepare the butter at least a couple of hours before you are going to serve your steak. You could even make it days ahead and keep it in the fridge if you prefer.
Mash the butter and balsamic vinegar together until well combined. You will probably need a couple of tablespoons of vinegar; it should end up a chestnut colour.
Roll into a fat sausage shape and wrap in cling film. Store in the fridge until set hard.
Season your steaks on both sides with salt and pepper. Heat a ridged grill pan until very hot and sear steaks for a few minutes on each side until cooked to your liking. Rest for a couple of minutes (remember they will continue to cook during this process) and serve with a slice of butter on top and some watercress on the side.
Advertisement
Potato wedges, tossed with olive oil and thyme and cooked in a hot oven are perfect with this.