These melting-in-your-mouth flavors catch fillet steak This recipe will make it look effortless, and you’ll feel like you’re at the top of your game.
The creamy wine with peppercorn sauce has many delicious things you can do to make your day. Tender and succulent pan-seared beef steak is an excellent complement to the rich, meaty flavor. This mouthwatering recipe is easy to make and quick—weeknight dinners.
What is Scotch fillet steak?
Scotch fillet, a steak made from beef from the rib section, is considered the best steak cut. Scotch fillet is also known as a rib-eye steak with the bone removed. Scotch Fillet or Boneless Rib–Eye is marbling. It is excellent for quick and hot cooking. Scotch Fillet becomes a gratin after removing the bone.
Tips to make a tender, juicy Scotch fillet
- It would be best if you had steaks about 2.5 cm thick. If you pan-fry them on the stove, then they should be one inch thick.
- Before frying, pat the steaks dry using a paper towel. Season generously with salt & pepper. This creates a beautiful crust that makes for a great steak.
- Butter your Scotch fillet steaks as you fry them in a skillet or pan.
- Test your steaks for doneness. Medium is tender, while rare is too firm.
- Always rest steaks after cooking. This is an essential step for any protein that you cook quickly and hard. Let the steaks rest on foil for 5-10 minutes, depending on how thick they are.
- It is a good thing not to remove steaks before they reach the desired doneness. This allows the steaks’ to finish cooking. The juices will continue to set, and the fibers can “relax.”
Scotch fillet steaks could also be served with ribbon-shaped pasta such as pappardelle.
- 800g Scotch Fillet Steak 5 thick Scotch Fillet Steak slices
- Four tablespoons butter
- 3 tbsp olive oil
- 1/2 cup thick cream
- 2 tbsp cracked pepper
- 1 cup red wine
- Salt and freshly ground black pepper
- Five large potatoes
- Use olive oil to drizzle steak—season with salt and pepper.
- Cut potatoes into pieces of 2 inches. Place the potatoes in an ovenproof saucepan. Cover with water. Bring the potatoes to boil. Let them simmer for eight to ten more minutes.
- Drain the potatoes and add butter and some cream to mash—season with salt and pepper. Keep warm by covering with a lid.
- Heat the butter in small skillet on medium heat. Once the butter melts, you can add the steak. Turn the steak over after about 2 to 3 min.
- For medium-rare to rare, flip the pan three times. Flip it for longer for better results. Take the steak out of the pan.
- You can cover the foil with foil and place it on an oven tray. Keep it warm by heating it in the oven.
- Continue the process with more steaks.
- Return the skillet to the stove and scrape all of the steak pieces. Add red wine and 1/2 cup cream. Stir in one to two tablespoons of cracked pepper. Turn the heat up to medium-low and simmer for 2 minutes or until it becomes slightly thickened. You can add more wine or cream if you need to reduce the sauce. Season according to your taste.
- Take the fillet out of the oven.
- Serve with mashed potatoes or a salad of your choosing.
Serve the sauce over the pasta and, if necessary, sprinkle with more ground pepper.