Beef Fillet Steaks with Pinot Noir & Honey Sauce
Beef fillet, the prime cut of beef, also known as beef tenderloin, is lean, tender and juicy. Cook beef fillet steaks on a medium to high heat, and to achieve the tastiest results do not cook beyond medium rare.
4 x 120g-150g fillet steaks
15ml (1 tbsp) olive oil
1/2 tsp freshly ground black pepper
1/2 tsp flaky sea salt
and Honey Sauce
· Heat barbecue, stovetop grill plate or a heavy-based frypan to medium to hot heat. Just before cooking brush steaks with olive oil and season with pepper and salt.
· Place steaks onto barbecue, stovetop grill, or frypan and initially brown on either side and then cook for 3-4 minutes on each side, or until steaks are aromatic and the outside meat is brown but the inside meat is pink. To test if steaks are medium rare: press the steaks with your forefinger and if the meat feels firm but still yielding, the steak is cooked medium rare. If blood begins to come out of the steak the steak is cooked to medium.
· Transfer to a heated plate and let steaks rest, covered with a clean, dry tea towel, for 3-4 minutes away from heat. Resting steaks allows juices to distribute evenly throughout the meat.
· Serve steaks drizzled with Pinot Noir and Honey Sauce topped with a small spoonful of Paris Butter. Accompany with Baked Jacket Agria Potatoes with Extra Virgin Olive Oil and Lemon Almond Salt.
Pinot Noir and Honey Sauce
Before serving taste this sauce, and if it is too sweet for your palate, add a few drops of balsamic vinegar.
440ml ( 1 + 3/4 cups) pinot noir
125ml (1/2 cup} honey (look for a light floral variety such as Tawari)
2 tbsp finely chopped shallots or red onion 1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
· Into a small heavy based saucepan set over a medium heat place pinot noir, honey and shallots.
· Bring to the boil then reduce heat to low. Simmer until sauce is reduced by two-thirds and is syrupy.
· Season with salt and pepper and pour in juices formed while steaks were resting. Serve hot.