Fillet Steak with Spiced Herb Butter and Fondant Potatoes

Classic French-style fillet steak topped with melted spiced herb butter, served with fondant potatoes and glazed baby vegetables.

Dinner Beef Gourmet French Steak

Estimated Nutrition

Calories

1063.1

kcal / serving

4252.4 kcal total

Carbs

30.6g

per serving

122.5 g total

Fat

89.1g

per serving

356.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

200

Unsalted Butter

softened

Unsalted Butter

for potatoes

Unsalted Butter

for glaze

Liquids

300

Chicken Stock

fresh

Chicken Stock

for glaze

Meat

piece

Fillet Steak

140g each

NutsSeeds

clove

finely chopped

finely chopped

finely chopped

finely chopped

finely chopped

leaves

piece

OilsFats

Seafood

finely chopped

Vegetables

piece

Shallot

small, finely chopped

Caper

finely chopped

Gherkin

finely chopped

piece

Maris Piper Potatoes

medium, peeled

150

Baby Carrot

150

Sugarsnap Peas

Method

Reheat carrots and sugar snaps in the carrot liquor for 2 minutes.

Top steaks with butter slices and grill for 1-2 minutes until melted.

Fry steaks for 2 minutes per side in hot oil.

Barrel-shape the potatoes and fry in butter until golden-brown.

Plate the vegetables, potato, and steak and serve immediately.

Boil sugar snaps for 4-5 minutes, then refresh in cold water.

Cook carrots, sugar, 50ml stock, and butter in a saucepan for 10 minutes.

Blend butter ingredients until smooth, roll into a foil cylinder, and chill.

Add 300ml chicken stock and simmer for 20-30 minutes until soft.