James Martin Fillet Steak

Alright, let’s get this out of the way — I ruined this dish the first time I made it. I scorched the Cognac, overcooked the steak, and served it on a chipped plate like it was penance. I thought, “How hard can a James Martin fillet steak really be?” Well, apparently, a bit harder than shouting yes chef! at the telly.

The thing is, fillet steak isn’t just about tossing meat in a pan and pouring sauce over it. It’s finesse. It’s timing. It’s the delicate line between creamy and claggy, flambéed and singed. But once you get it right — oh, it’s absolutely worth it. That pink peppercorn Cognac sauce? It’s dinner-party showstopper stuff.

Let’s cook this properly — so you don’t end up standing in your kitchen muttering regrets into your mashed potatoes like I did.

And yes, we’ll be doing a proper James Martin fillet steak — not a weeknight hack. Let’s do it right.

Ingredients List

• 4 medium potatoes (about 400g), roughly diced
  Rustic cuts = better texture.
• 3 tablespoons olive oil
  Helps crisp the potatoes — don’t skimp.
• 3 garlic cloves, crushed
  Infuses everything with warmth.
• 2 x 175g fillet steaks
  Use quality aged steaks if you can.
• 25g unsalted butter
  For basting. Makes the steak sing.
• 2 shallots, finely diced
• 25ml Cognac
  Just enough to kiss the pan, not drown it.
• 3 teaspoons pink peppercorns, crushed
  Gives the sauce that fruity fire.
• 100ml beef stock
• 150ml double cream
• 1 teaspoon Dijon mustard
• Small bunch of flat-leaf parsley, chopped
• Sea salt and freshly ground black pepper

How To Make It (Instructions)

1. Heat a non-stick frying pan on medium.
   Add 2 tbsp olive oil, then the diced potatoes and crushed garlic.
   Let them crisp up, tossing every so often for 15–20 minutes.
2. Meanwhile, rub the steaks with the remaining olive oil.
   Get a second pan blazing hot.
3. Cook steaks 2–3 minutes per side for medium-rare.
   Add another 1–2 minutes per side for medium. Don’t move them too much — let that crust form.
4. Drop in half the butter.
   Baste the steaks with it for a minute. The smell? That’s your neighbours peeking over the fence.
5. Remove steaks, rest on a warm plate, juices and all.
   Don’t skip resting — it’s not optional. It’s sacred.
6. Back to the hot pan — add the rest of the butter.
   Once foaming, toss in the shallots. Sauté until golden, 3–4 minutes.
7. Add the Cognac — and here’s the risky bit.
   Tip the pan slightly and let it flambé. (Stand back. I’m serious. I lost half an eyebrow once.)
8. Add the pink peppercorns and cook 2 more minutes.
   Then stir in the beef stock and bring it up to a lively bubble.
9. Whisk in the mustard and cream.
   Simmer gently. Season to taste — go easy, taste often.
10. Toss chopped parsley into the now-crispy potatoes.
    Turn off the heat and let the scent fill the kitchen.
11. Plate the steaks, top with sauce, and scatter potatoes on the side.
    No garnish needed — this dish speaks for itself.

Common Mistakes

Why is my sauce too runny?
You didn’t simmer it long enough. Let it reduce slowly until it coats the back of a spoon.

Why is my steak grey inside?
You overcooked it. Fillet needs love — and a timer.

Why does my Cognac sauce taste bitter?
Burned the alcohol. Either too much heat or didn’t flame it off properly. I did this once and thought I’d poisoned myself.

Do I have to flambé the Cognac?
You should — it burns off the harshness and leaves depth. But if you’re nervous, let it simmer gently for an extra minute instead.

Can I use black pepper instead of pink?
Technically yes. But pink brings a floral note that black just doesn’t match.

Storage And Reheating Tips

Fridge:
Store leftover steak and potatoes separately in airtight containers. They’ll keep for 3–4 days max.

Freezer:
Wrap the cooked steak tightly in foil or a freezer bag. Label and freeze up to 3 months. Same with the potatoes (though they lose a bit of crisp).

Reheating:

• Oven: Wrap steak in foil and warm at 175°C for 10–15 minutes.
• Stovetop: Sear gently with butter on medium-low — don’t blast it.
• Sous Vide: Reheat in a 54°C water bath for 30 minutes. Best method if you ask me.

What To Serve With It

• Sautéed mushrooms: They soak up that sauce like sponges of the gods.
• Green beans with almonds: Fresh crunch meets richness.
• A bold red wine: A Côtes du Rhône or Rioja holds up to the sauce beautifully.

FAQ Section

Can I make this gluten-free?
Yes — just ensure your mustard, stock, and Cognac are gluten-free. The rest is naturally safe.

What’s the best cut of beef for this if I can’t find fillet?
Sirloin or rump steak will work. Ribeye has more fat, so it changes the character — still tasty, just richer.

Do I have to use Cognac?
No, brandy works fine. Even whisky in a pinch, though it’ll taste smokier.

Can I prep any parts ahead?
You can pre-dice the potatoes and shallots, crush the peppercorns, and even mix the cream and mustard in advance.

Try More Recipes:

• James Martin Lyonnaise Potatoes
• James Martin Crab Beignets
• James Martin Broccoli And Stilton Soup