This delicious James Martin fillet steak recipe is quick, simple, and perfect for a satisfying dinner. With creamy leeks, golden potatoes, and melted Taleggio cheese, this hearty dish is full of flavor. You can easily customize it with common ingredients for a tasty meal everyone will love!
Ingredients Needed
- 400g (14oz) cooked new potatoes, halved
- 2 cloves of garlic, sliced
- 2 sprigs of thyme, chopped
- 3 leeks, sliced
- 200g (7oz) Taleggio cheese, sliced
- 100ml (⅓ cup + 1 tbsp) double cream
- 50g (3 ½ tbsp) butter
- Salt and pepper, to taste
- 25ml (1 ½ tbsp) olive oil
- 600g (1lb 5oz) fillet steak, cut into 4 portions
- 25g (2 tbsp) butter (for cooking steaks)
How To Make Fillet Steak
- Grill the Potato and Leek Mixture: Preheat the grill to high. Place a pan over medium heat and add 50g (3 ½ tbsp) butter. Once melted, add the potatoes, garlic, thyme, and leeks. Season with salt and pepper, then add the Taleggio cheese and pour in the cream. Place under the grill for about 5 minutes, or until the cheese is melted and slightly golden.
- Cook the Steaks: While the potatoes and leeks are grilling, heat a frying pan over medium-high heat and add 25ml (1 ½ tbsp) olive oil. Once the oil is hot, add the fillet steaks and cook for 2-3 minutes on each side for medium-rare, or adjust to your preferred doneness. Add 25g (2 tbsp) butter to the pan and allow it to foam. Spoon the melted butter over the steaks as they cook.
- Rest and Serve: Season the steaks with salt and pepper, then rest them for 5 minutes. Serve the steaks alongside the cheesy potato and leek mixture.
Recipe Tips
- Use room temperature steaks: Take the fillet steaks out of the fridge 15 minutes before cooking. This helps them cook more evenly and achieve the perfect sear.
- Don’t overcrowd the pan: When cooking the steaks, make sure the pan isn’t too crowded. If needed, cook the steaks in batches to ensure they sear properly.
- Grill the potatoes and leeks until golden: Let the cheese melt and the potatoes crisp up slightly under the grill to get that golden, delicious finish.
- Rest the steaks after cooking: Always let the steaks rest for 5 minutes after cooking to allow the juices to settle, ensuring they stay tender and juicy.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover fillet steak and potato mixture cool to room temperature. Once cooled, store in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a pan over medium heat and add a small amount of butter or oil. Warm the steak and potato mixture for 5-7 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 866
- Total Fat: 67g
- Saturated Fat: 36g
- Cholesterol: 218mg
- Sodium: 406mg
- Potassium: 1057mg
- Total Carbohydrate: 19g
- Dietary Fiber: 2.4g
- Sugars: 2.3g
- Protein: 52g
Try More James Martin Recipes:
- James Martin Pulled Pork Recipe
- James Martin Massaman Curry
- James Martin Scrambled Eggs
- James Martin Chicken In Tarragon Sauce
James Martin Fillet Steak
Description
This delicious James Martin fillet steak recipe is quick, simple, and perfect for a satisfying dinner. With creamy leeks, golden potatoes, and melted Taleggio cheese, this hearty dish is full of flavor. You can easily customize it with common ingredients for a tasty meal everyone will love!
Ingredients
Instructions
- Grill the Potato and Leek Mixture: Preheat the grill to high. Place a pan over medium heat and add 50g (3 ½ tbsp) butter. Once melted, add the potatoes, garlic, thyme, and leeks. Season with salt and pepper, then add the Taleggio cheese and pour in the cream. Place under the grill for about 5 minutes, or until the cheese is melted and slightly golden.
- Cook the Steaks: While the potatoes and leeks are grilling, heat a frying pan over medium-high heat and add 25ml (1 ½ tbsp) olive oil. Once the oil is hot, add the fillet steaks and cook for 2-3 minutes on each side for medium-rare, or adjust to your preferred doneness. Add 25g (2 tbsp) butter to the pan and allow it to foam. Spoon the melted butter over the steaks as they cook.
- Rest and Serve: Season the steaks with salt and pepper, then rest them for 5 minutes. Serve the steaks alongside the cheesy potato and leek mixture.
Notes
- Use room temperature steaks: Take the fillet steaks out of the fridge 15 minutes before cooking. This helps them cook more evenly and achieve the perfect sear.
- Don’t overcrowd the pan: When cooking the steaks, make sure the pan isn’t too crowded. If needed, cook the steaks in batches to ensure they sear properly.
- Grill the potatoes and leeks until golden: Let the cheese melt and the potatoes crisp up slightly under the grill to get that golden, delicious finish.
- Rest the steaks after cooking: Always let the steaks rest for 5 minutes after cooking to allow the juices to settle, ensuring they stay tender and juicy.
James Martin Fillet Steak