Sauce for fillet steak?

[norrahe]

Bearnaise served on the side. Sauce au poivre disguises the taste of the meat and is therefore not suitable for fillet. At a push use a marsala reduction the same as you would use for a tournedos Rossini, but if the meat is good, then a sauce is superfluous.

whs and don't cook it any more than medium rare, sear your steak in a very hot pan to colour it, then place in a hot oven (190) for 7 mins (rare), 9 mins (med rare) use the thumb test . bearnaise can be done quickly if you have a magimix or summat similiar, or a blender.

reduce a tablespoon of white wine vinegar with 1 rough chopped shallot, a bay leaf, 4 peppercorns in a pan, until you have 1 teaspoon of the reduction.

Let the reduction cool and then in the small bowl of your food processor (or blender) add the liquid only remove the flavourings to one egg yolk.

You will have already melted unsalted butter (250g) (do not even think of using salted if you want to spoil the sauce), make sure this is till luke warm. Turn on the food processor (this can also be done in a blender) and add the butter slowly until the sauce starts to thicken, it is thickens too much then add a few drops of warm water.

flavour with lemon juice, white or black pepper and sea salt to taste.

This is your base (hollandaise) you then add chopped tarragon, chopped chervil and a quarter teaspoon of glace de viande (if you don't have this then you can use the scarpings from the pan).

Et voila!

[Iron Condor]

I normally buy this one:

http://www.sainsburys.co.uk/grocerie...=1263563720145

Just add milk and butter.

But i sieve out the peppercorns from the powder as i prefer only the sauce.

[norrahe]

or go to waitrose and buy a decent bearnaise

[OwlHoot]

Which sauce would you make to go with fillet steak?

Recipes (quick and simple!) welcomed with suggestions

Ta

Worcester sauce - Can't beat it, and you don't even have to make it.

[singhr]

au poivre. Cream, some peppercorns, enough crushed black pepper to make it greyish and then enough dijon mustard to make it nice and beige. Make it in the pan with the meaty goo while the steak is resting.

Agreed, with one minor additon - deglaze the pan with a little brandy to get that meety goo lifting. flambe if you want to impress your hosts but watch the ceiling.

[Tarquin Farquhar]

Bearnaise served on the side. Sauce au poivre disguises the taste of the meat and is therefore not suitable for fillet. At a push use a marsala reduction the same as you would use for a tournedos Rossini, but if the meat is good, then a sauce is superfluous.

Quite right. If you do want a steak au poivre, best use a pavé de rumsteak, or at a pinch a thick tender rump steak but usually in the UK it has too much fat and gristle.

You can't really get the same cuts here, "we" (supposedly) like it cooked more slowly and longer, so our firmer cuts are fattier and often tougher. The French like it rarer and cooked faster, but full of flavour, so their cuts are leaner, and they have some cuts that we don't, like onglet and bavette d'aloyau.

My ideal steak is an American Porterhouse. That is like a smaller and thicker T-bone, with a good-sized fillet on one side of the bone, and a flavourful sirloin part on the other side. Alas, in the UK "Porterhouse" seems to denote only the sirloin. And you can't just eat 1 of each at the same time, it's not the same. You could try a bistecca fiorentina, more or less the same thing.

[norrahe]

Also if you haven't bought your steak yet then make sure you get it from a decent butcher or direct form the farm if you can.

Before you cook it, ensure you have taken it our of the fridge and that is it room temp. The last thing you want is freezing cold steak in the middle.

[Mich the Tester]

Raw, thinly sliced with wasabi. (we've done this before haven't we)

[norrahe]

Raw, thinly sliced with wasabi. (we've done this before haven't we)

yes or tartare

[EternalOptimist]

Where is minestrone when you need him ? he is a trained butcher

minestrone where are you