Pepper-rubbed fillet steak

Fairlady
4 servings Prep: 15 mins, Cooking: 20 mins
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An easy to make fillet steak with broccoli and red wine sauce.

By Food24 May 04 2015
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Ingredients (15)

4x 200 g steak — fillet
2 Tbs black peppercorns — whole
2 Tbs peppercorns — pink
sea salt
2 Tbs fresh chillies — 573
300 g tender stem broccoli — steamed
Sauce:
2 Tbs butter
1 shallot — finely sliced
1 garlic — cloves, crushed
1 cup wine — red
1/2 cup stock — beef
1 tsp Dijon mustard
1 Tbs honey
1 tsp fresh thyme
sea salt and freshly ground black pepper
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Method:

Preheat oven to 200°C.

Crush the peppercorns in a pestle and mortar and combine with sea salt. Transfer to a shallow dish and coat each steak in salt and pepper.

Heat a heavy-based frying pan over high heat, add olive oil and sear steak on both sides. Transfer to a baking tray

and cook in the oven until desired doneness (about 8 minutes for a medium-rare steak). Remove, then set aside and keep warm.

In another pan, heat 1 tablespoon butter and sauté shallot and garlic until translucent. Add red wine and stock and allow to simmer for 10 minutes or until the wine is reduced by half.

Stir in the remaining tablespoon of butter, mustard and honey and add fresh thyme. Season well.

Serve fillet with broccoli and red wine sauce.

Words and image:Fairlady magazine

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