Fillet Dijonnaise
Recipe Type: Entree
Cuisine: French
Author: Caroline Artiss
Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Serves: 1
This is for all the meat eaters out there, a beautiful, tender piece of Fillet Steak! This recipe involves an extra very impressive and manly finishing touch – you will need a blow torch!
Ingredients
- 1 piece of fillet steak
- ½ tbsp Dijon mustard
- ½ tbsp Demerara sugar
- Salt and pepper
- Olive oil or sunflower oil
- Equipment
- Blowtorch
- Griddle pan
- Salt and pepper
Instructions
- Start by seasoning your steak with salt and pepper and a dash of olive oil on both sides
- Heat your griddle pan until it's hot
- Place the steak on the pan and leave it to cook
- You can turn it once at a different angle to get nice marks on the steak but do not keep turning it over
- I have included some guidelines on cooking times. These are based on a 2 cm thick steak:
- Blue: 1 minute each side
- Rare: 1½ minutes each side
- Medium rare: 2 minutes each side
- Medium: 2 1/2 minutes each side
- Medium-well done: 3 minutes each side
- Once you have cooked both sides, take the steak off the heat and leave to rest for 3 minutes
- Whilst it is resting you can make the dijonnaise
- Spread a layer of mustard on top of the steak and the sprinkle a good heap of sugar on top
- Flatten the sugar down so it is even then get your blowtorch on it or put it under a hot grill
- Keep the heat on until the sugar goes golden to dark brown and is bubbling
- When it cools it will go hard and crunchy like a crème brulee
- Serve with a salad and pomme frittes or new potatoes
- Keep it simple; as it tastes so beautiful you don’t want to complicate the flavours