Fillet steak with roasted shallots and garlic

    1 hour 5 min

    Slowly roasted in their skins, shallots and garlic have a mellow sweetness that marries beautifully with juicy chargrilled fillet steak. Try serving with new potatoes roasted in their skins and sprinkled with chopped fresh thyme, and a green vegetable or salad.

    21 people made this

    Serves: 4 

    • 500 g (1 lb 2 oz) shallots
    • 2 whole heads garlic, roots and tops trimmed off
    • 3 tablespoons olive oil
    • 1 teaspoon balsamic vinegar
    • 2 tablespoons chopped fresh flat-leaved parsley
    • Salt and black pepper
    • 4 lean fillet steaks, about 125 g (4½ oz) each
    • 1 teaspoon Worcestershire sauce

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Cut off the roots of the shallots, leaving them in their skins, and place them in a small roasting tin. Add the garlic to the shallots. Drizzle with 1 tablespoon of oil, cover with foil and roast for 40-50 minutes until they are very soft.
    2. When the shallots and garlic are cool enough to handle, slip them out of their skins and place them in a small mixing bowl. Dress with 1 tablespoon of olive oil and the balsamic vinegar, stir in the parsley and season to taste.
    3. Heat a ridged, iron grill pan over a high heat. Cut any fat off the steaks and rub them with the remaining olive oil and the Worcestershire sauce. Season to taste, then grill them for 2 minutes on each side for medium-rare steaks, or longer to taste. Serve with the garlic and shallot dressing.

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    Reviews in English (2)


    I made the shallot and garlic with a meat-free substitute for the steak but got to say it was delicious. Really simple to make, but really tasty and a little sweet. Will definitely be making it again!  -  03 Aug 2016


    this was so easy and so tasty that we do it quite regularly now.  -  11 Mar 2015