The finished artical
Steak, allegedly one of the finest things known to culinary kind. And a fillet steak is king of steaks. And “28 day matured beef” steak is the king of fillet steaks. And the fact that I got it from ASDA knocks it down a peg, but it’s still a top notch steak. I decided to do a fillet steak with a sauce made from cream, onions, Dijon mustard and grainy mustard. I’ll be honest, I’m not the manliest of men, and steak doesn’t normally float my boat, but I wanted to recreate the memories of my favorite restaurant in Cyprus, The Moon Over The Water.
The sauce is amazing, I’m more than pleased with that, the steak though, left a bit to be desired. I think it could be that I didn’t cook it properly, or may have chosen the wrong kind of steak (fillet, rump…etc). I did the sauce first and then the meat, rather than the other way ’round (getting steaky-flavour into the sauce) because I wanted to have the sauce the next day and I wasn’t entirely sure it would be safe with the meat there.
Ingredients and Equipment
- Griddle Pan ! (yes, love them, get one, right now, if you don’t have one)
- Dijon Mustard
- Grainy Mustard
- Double Cream
- An onion
- Fillet Steak (or some kind of meat, it would work well with chicken)
- Butter
- Salt and Pepper
Instructions
- Put a ‘Bake at home’ half-baked Ciabatta in the oven. I wasn’t sure if you should keep it in the bag, so I took it out.
- Chop up the onion so you get slivers of onion (I mean, not diced)
- Melt some butter into the pan and sweat down the onions for about 5 minutes
- Pour over the cream
- Put two big dollops of Dijon and one big dollop of grainy mustard into the sauce
- Keep on stirring until the cream is thick enough to have a consistency that you want.
- Pour the whole lot into a bowl and run the pan under the tap and whip it dry.
- Pack a load of Salt, Pepper and any sort of Herby things (I used dried Basel) over the steak.
- Now, I’ve been told the following rule for a fillet steak …
- Two minutes on each side, 8 minutes resting = rare
- Three minutes on each side, 4 minutes resting = Medium
- Four minutes on each side, 2 minutes resting = Well done.
- Well, let me tell you, that didn’t work. I went for medium rare and the middle was still cold when I went to cut it, so I put it back on, gave it about 5 minutes on each side, the middle was still raw (not rare, raw). I tried one last time and I *think* it was cooked. I didn’t enjoy the steak part, which was double-gutted because I thought that would be the best bit.
- Anyway, take the ciabatta out the oven, slice it in half, spread some butter and mustard on top.
- Slice the steak into strips and place on the bottom slice
- Pour over some of that AMAZING sauce
- Put top on
- Plate up
The good news though, is that I have plenty of sauce left over, that I’ll do with some chicken and pasta tonight.
My lovely Griddle Pan
Nice and organised
Sweat 'em onions down
The sauce (still need to stir it in)
Finished Sauce
Ok, a little bit messy.
Steak on the Griddle Pan
Great, GRIDDLE MARKS !
I still think this is raw, did I eat raw steak?
Steak and Bread - I AM MAN !
The finished aritcal (opened)
The finished artical
