Fillet steak and pepper stacks

    Fillet steak and pepper stacks


    4 people made this

    About this recipe: This is an impressive dinner party main that combines Mexican flavours with a perfectly cooked fillet steak. Steaks are mounded with sauteed red and yellow peppers and a classic beurre blanc sauce, and you've the option of serving it with fresh guacamole and tortilla chips.

    Serves: 4 

    • 4 small avocados, peeled and mashed
    • 3 plum tomatoes, chopped
    • 1 large shallot, minced
    • 1 fresh jalapeno or green chilli, minced
    • 1/2 lemon, juiced
    • 250ml chicken stock
    • 4 tablespoons rapeseed oil
    • 1 red pepper, cut into thin strips
    • 1 yellow pepper, cut into thin strips
    • 120g button mushrooms, sliced thin
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon celery seed
    • 1/4 teaspoon freshly cracked black pepper
    • 2 tablespoons water
    • 3 tablespoons rapeseed oil
    • 3 large shallots, sliced
    • 4 cloves garlic, smashed
    • 825ml water
    • 2 tablespoons white wine vinegar
    • 4 tablespoons cold unsalted butter, cut into 1cm cubes
    • 1/2 teaspoon sea salt
    • 2 tablespoons olive oil
    • 4 (170g) beef fillet steaks, room temperature
    • 1 (500g) packet tortilla chips

    Prep:45min  ›  Cook:1hr10min  ›  Ready in:1hr55min 

    1. Stir the avocado, tomatoes, minced shallot, chilli and lemon juice in a bowl. Chill in refrigerator to allow flavours to meld.
    2. Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 125ml.
    3. Heat 4 tablespoons oil in a frying pan over medium heat; cook the red pepper and yellow pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with kitchen paper to allow the grease to drain.
    4. Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour water over the mixture and bring to the boil; boil until the liquid reduces to 250ml. Strain the mixture through a fine-mesh sieve and return the sieved liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to the boil; continue cooking at the boil until the liquid reduced to about 60ml. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm whilst you prepare the steaks.
    5. Place a cast-iron frying pan over medium-high heat and allow get hot. Heat the oil in the frying pan. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the centre, about 5 minutes per side. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes.
    6. Place a mound of the pepper mixture into the centre of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

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