Fillet Steaks

Ever wondered how to cook the best fillet steaks imaginable? This is how:

Ingredients

Fillet steaks, 6-7 oz
2 large garlic cloves, bashed
3 sprigs of thyme
1 sprig of rosemary, small
100g of butter
Oil
Salt
Freshly ground black pepper

The Prep

1. Remove from fridge 30 minutes before cooking, to make sure they’re at room temperature

2. Pat dry

3. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil

4. Massage the seasoning into the steak using your fingertips

5. Meanwhile, place a heavy base frying pan over a high heat and add enough oil to coat the bottom of the pan

Cooking

1. When the pan is smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick

2. Leave the beef to caramelise without moving it for 2.5 minutes, until it has a dark crust

3. Turn the steak over and repeat

4. Sear the steak along the edges until it’s the same colour all over, then sit it on its base

5. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter

6. Allow to melt and bubble, while you constantly baste the butter over the steak, for 2.5 minutes on each side for a perfect medium finish