Worth the effort! Tender and flavourful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Something else. I followed the recipe but felt the cooking times were wrong. After searing (less than a minute) I put it in the oven fan 160. For medium I would do it for 7-8 minutes, then grill the topping and only let it rest for 7-8 minutes. My steaks were closer to 3-3.5 cm thick, I had it in the oven at 165 for 15 and let it rest for ten and it was over done (well done) but still beautiful! Try to get the best quality meat you can afford preferably from a proper butchers. Also it is a good idea to strain (push through sieve with a spoon) the port reduction for a smoother finish. - 14 Feb 2011
This recipe is out of this world! This is the first time I've ever had fillet steak never mind cooked it myself. I took jemmabigb's advice and served it on a bed of spring onion mash. mmm, I only finished the meal 30 mins ago and already planning on having it again! - 14 Feb 2011
Fantastic recipe. Will be doing this often, very often - 14 May 2012