Pepper crusted fillet steak

Yield: 4 servings

Measure Ingredient
4 \N Butchers Shop beef fillet steaks
4 \N Garlic bulbs
4 tablespoons Olive oil
2 tablespoons Chopped basil leaves
100 grams Freshly ground black pepper; (4oz)
50 grams Unsalted butter at room temperature; (2oz)
\N \N Grated zest of one lemon
\N \N Salt and pepper to taste
2 \N Half baguettes

1 Preheat oven to 150øC, 300øF, Gas 2, fan oven 140øC. Slice half a cm (a quarter of an inch) off the top of each garlic bulb to show individual cloves.

2 Drizzle with 2 tsp of olive oil and wrap in foil. Roast for one hour or until cloves are soft to the touch, when cool squeeze the cloves at the base to extract the pulp.

3 Mix garlic pulp and basil together. Slowly add the remaining olive oil until a paste is formed. Season and set aside.

4 Roll steaks in the crushed black pepper.

5 Preheat grill to medium and cook as pack instructions.

6 Remove from heat and allow to rest at room temperature for 4 mins.

7 Cut the baguettes in half lengthways and toast each side until golden brown.

8 Spread the garlic mash on the toast. Thinly slice the steaks and place on top of the toast. Top with a knob of lemon butter.

You can buy all the ingredients for this recipe in your local Marks & Spencer store.

Suggested Accompaniments Roquette salad and American fries Suggested Wine Domain Jeune Counoise A medium bodied red Converted by MC_Buster.

NOTES : All our beef is traditionally matured and guaranteed to be succulent and full of flavour. There's a range of steaks including fillet, rump, and sirloin - delicious grilled or fried.

Converted by MM_Buster v2.0l.

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