Chargrilled Fillet Steak with Smoked Chilli Butter, Girolle Mushrooms and Purple Sprouting Broccoli

Flattened fillet steaks chargrilled and served with homemade smoked chilli butter, sautéed potatoes, girolle mushrooms, and purple sprouting broccoli.

Dinner Beef Main Course Gluten Free Steak

Estimated Nutrition

Calories

930

kcal / serving

3720 kcal total

Carbs

22g

per serving

88 g total

Fat

76.4g

per serving

305.5 g total

Protein

41g

per serving

164 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Smoked Barbecue Sauce

ready-made

Dairy

225

Unsalted Butter

at room temperature

Butter

Fruits

tbsp

Lemon Juice

Meat

piece

Fillet Steak

150g per piece

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped, fresh

tbsp

Rosemary

chopped, fresh

tbsp

Thyme

chopped, fresh

piece

Chipotle Chilli

smoked

0.5

tsp

Salt

0.25

tsp

White Pepper

ground

tbsp

Flat leaf Parsley

chopped fresh

OilsFats

tbsp

Olive Oil

Seafood

piece

Anchovy

canned, drained and finely chopped

Vegetables

tbsp

Shallot

finely chopped

piece

Chili

fresh, sliced

400

Potato

boiled, peeled and halved lengthways

200

Girolle Mushrooms

trimmed and sliced

200

Purple Sprouting Broccoli

blanched

Method

Chargrill the steaks in a griddle pan for 2-3 minutes per side and rest in a warm place.

Plate the potatoes, vegetables, and steak, topping the beef with the flavoured butter.

Stir fry mushrooms in the remaining butter for 3 minutes before adding broccoli and seasoning.

Flatten the steaks to 1cm thick and season with olive oil, salt, and pepper.

Sauté the potatoes in half of the butter for 5 minutes until golden and stir in parsley.

Blend the chilli butter ingredients in a food processor until smooth.