Valentine's Fillet Steak Recipe
Rated 5.0 stars by 2 users
Category
Beef
Author:
Han & Becks
Servings
2
With spinach chimichurri, polenta chips, charred romero peppers and crispy kale. The perfect valentine's main course.
Ingredients
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2 Organic Fillet Steaks
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Organic Butter, 1 tsp melted
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Salt, to season
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Pepper, to season
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Organic Spinach, 20g
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Red Wine Vinegar, 1 1/2 tbsp
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Salt, 1 tsp
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Fresh Organic Coriander, 10g
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Fresh Organic Parsley, 20g
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Fresh Organic Red Chilli, 1/2
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Organic Garlic Cloves, 2
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Organic Olive Oil, 50ml
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Dried Organic Polenta, 240g
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Organic Milk, 400ml
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Organic Vegetable Stock, 400ml
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Organic Garlic Clove, 1
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Salt, 1/2 tsp
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Organic Fresh Rosemary, 1/2 tsp chopped
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Organic Vegetable Oil, 600ml (to shallow fry)
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Organic Romano Peppers, 2
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Organic Olive Oil, 1/2 tsp
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Pinch of Salt
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Organic Curly Kale, 90g
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Salt, 1/2 tsp
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Organic Olive Oil, 1 1/2 tbsp
For the Steak
For the Spinach Chimichurri
For the Polenta Chips
For the Peppers
For the Kale
Directions
We suggest getting all of your ingredients out and prepared before you start cooking.
Begin making your polenta chips:
Lightly grease a 23x23 1½ cm deep baking tray with oil (if you use a bigger tray you’ll only need to use a section of it. Don’t spread the mixture out to fill it all else your chips will be too thin)
Add your stock, milk garlic and rosemary to a pan and bring to a light simmer
3. Tip in your polenta and stir continuously, beating out any lumps that form, for about 1 minute or until the polenta soaks up the liquid and the mixture comes together and thickens
Tip the mixture straight into your greased tray and smooth down to be about 1 ½ cm in height. Let this rest until cool (around 30-40 mins)
Whilst the polenta chips are cooling, make your spinach chimichurri:
Measure your ingredients then add everything except your oil to your blender and blitz until everything is incorporated but the leaves and chilli retain some texture (several pulses should do the job)
Once blitzed, add your oil and give it a final pulse to combine. If you don’t have a blender, chop all of the ingredients finely and combine in a bowl
Prepare your veg:
Lightly brush each pepper with oil and season with a small pinch of salt, then place under the grill (but don’t turn it on yet!)
Roughly tear up your kale leaves, keeping them quite large
9. Place them on a baking tray, season with the salt and drizzle with the oil then toss together to coat
Once the polenta is cooled:
Sliced it into thick rectangle chips (about 2 ½ x 10 cm) and take your steak out of the fridge so that it can reach room temperature (to ensure an even cook)
Slowly heat your oil in a medium frying pan on a medium/low heat, it will take a few minutes to come to temperature. If you have a thermometer, the oil is ready when it reaches about 350° F to 375° F. If you are doing it by eye, test the oil occasionally by dropping a small bit of the polenta mix in, if it gently sizzles as soon as it hits the pan the oil is the right temperature. If it sizzles too violently the oil is hot and you will need to let it cool a little before adding your chips
Gently place half of the chips into the oil, always placing them down away from you to avoid any splash of the hot oil. We recommend cooking in batches to avoid crowding the pan as this will stop the chips from cooking properly. They’ll take around 12 minutes to cook (per batch)
13. Turn them halfway through when the half immersed in the oil is a deep golden colour
When cooked, remove from the oil and put onto some kitchen towel to soak up any residual oil, then cover and place in the bottom of the oven to keep warm whilst you fry the rest
If your second batch finishes cooking before your veg and steak, they can join the first batch keeping warm in the oven
Whilst your second batch of Polenta chips is frying:
Put your peppers under the grill to cook for around 10 mins (turning so each side cooks) until soft and charred in places
17. Turn your oven up to Gas mark 5/190C/170 Fan and place your kale in the oven (avoid top shelf) to cook for 8-10 minutes, gently moving them about halfway through to cook evenly
When cooked, the kale should be slightly browned and crisp on the edges and tender and green in the middle the oven
Cook your steak:
Heat frying pan or griddle until hot (you should be able to feel the heat when you hover your hand over it). Rub the melted butter (or oil) onto the steaks and season with salt and pepper
Place one side down onto the frying pan/griddle and cook for approx 2-3 mins for rare, 3-4 mins for medium rare, 4-5 mins for medium and 5-6 mins for well-done. Try not to to move it whilst it is cooking
Once one side has cooked, flip it over onto the other side for the same amount of time. When finished, take the steaks off the heat and place onto a plate to rest for about 5 mins (pop some tin foil over the top to make sure it doesn’t get cold)
Your chips and veg should be cooked by now so you are ready to plate up, spoon the spinach chimichurri onto the steak and enjoy!
