Fillet Double Steak, Pan to Oven method
| 1 Fillet Double Steak |
| 1tbsp Olive Oil |
| Salt and Pepper |
Pre-heat oven to its highest setting (approx 220ºC/425ºF/Gas 7 - 250ºC/475ºF/Gas 9), at the same time, pre-heat a frying pan on a high heat. Rub the steak all over with olive oil. Once the frying pan is very hot, sear the steak on all sides for 2 minutes. Transfer the steak to a rack in a small roasting tin, leave uncovered and place the steak into the hot oven and cook to your liking, using the timings laid out below.
Rare (blue) 6-8 minutes
Medium Rare 8-10 minutes
Medium (A Point) 10-12 minutes
Well Done 12-15minutes
Remove the steak from the oven and place it on a rack so the steak does not lie in its own juice. Cover with foil and leave to rest in a warm place for at least 10 minutes. As the steak rests, the fibres shrink back and the juices are distributed evenly throughout the meat.
Transfer the “rested” steak to a wooden board, cut the steak across the grain into ½ inch slices and transfer to warm plates; season with fine sea salt and fresh milled black pepper if desired. .
To serve: make a sauce e.g. hollandaise or pepper, or prepare a simple lettuce heart salad dressed with good a vinaigrette
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
