Fillet Steak with Hassleback Potatoes (Gluten Free)

2 nice sized fillet steaks
For the potatoes
6 medium sized maris piper potatoes washed
3 sprigs of fresh thyme
2tbsps of melted butter
A good pinch of seasalt
For the sauce
4tbps of balsamic vinegar
2 sprigs of rosemary roughly chopped
400mls beef stock
2tbps of cornflour mixed with a drop of water to thicken

Heat the oven to 200oC. Between two chopsticks or two wooden spoons. Slice all along the potatoes about 2mm between the cuts. The purpose of the chopsticks or wooden spoons is to stop you cutting fully through the potatoes.
Place the sliced potatoes on a baking tray when finished and brush with butter, sprinkle with thyme and seasalt.
Roast for about 40 mins or until crispy and cooked.
Make sure your steak is at room temperature for 20-30mins. Cooking from cold over cooks the outside and under cooks the inside of the steak.
For the steak season really well on both sides with sea salt and cracked black pepper. Heat a pan really hot and then place in some camelina oil.
Seal the steak on both sides for 2 minutes each sides until golden and crispy. The pan needs to be smoking hot. Don’t cook it unless its smoking hot otherwise you will stew the steak.
Place the steak into the oven on a tray at 200oC for 5-6mins for medium beef. For well done cook for 10-12 minutes depending on the size of the steak.
For rare 1-2minutes and for medium rare cook for 3-4minutes in the oven.
Take your beef out and allow to rest for 2-3mins to allow the juices to come back into the meat.
In the pan you seal the beef use it to make your sauce. Reduce the balsamic vinegar and rosemary by half on a high heat. Add the beef stock. Bring it to the boil and thicken with the cornflour. You can add a little drop of Worcestershire sauce if you like.
Serve the steak and potatoes up and drizzle over that delicious sauce. Enjoy.

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