James Martin Fillet Steak is a mouthwatering dish featuring tender fillet steaks cooked to perfection. It is named after the famous chef James Martin because it has a texture that melts in your mouth and a rich, spicy taste.
Try More James Martin Recipes:
- James Martin Coronation Chicken
- James Martin Chicken Veronique
- James Martin Sausage And Apple Casserole
💗 Why You’ll Love This Plum Tarte Tatin Recipe
- Succulent Fillet Steaks Enjoy a spectacular dining experience with melt-in-your-mouth fillet steaks.
- Creamy Cognac Sauce. The dish is elevated by the rich, Cognac-infused sauce, which adds refinement to every bite.
- Perfectly Seasoned Potatoes. The roughly diced potatoes, seasoned with garlic and olive oil, add a pleasant texture and flavor.
- Easy To Prepare. This 45-minute recipe lets you make a gourmet supper without waiting in the kitchen. Enjoy restaurant-quality food at home.
📜 James Martin Fillet Steak Ingredients
- 4 medium potatoes (about 400g), roughly diced
- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 x 175g fillet steaks
- 25g unsalted butter
- 2 shallots, finely diced
- 25ml Cognac
- 3 teaspoons pink peppercorns, crushed
- 100 ml beef stock
- 150 ml double cream
- 1 teaspoon Dijon mustard
- small bunch of flat-leaf parsley, leaves picked and chopped
- sea salt and freshly ground black pepper
🥩 Instructions For James Martin Fillet Steak
- Put a pan that doesn’t stick on medium heat. Add the potatoes when the pan is hot, then add 2 tablespoons of olive oil and the garlic. Let it cook for 15–20 minutes, stirring every so often.
- Put another pan that doesn’t stick on high heat. Put the steaks in the hot pan and rub them with the last tablespoon of olive oil. For medium-rare, let them cook for 2–3 minutes, then flip them over and cook for another 2–3 minutes. (Cook the steaks for an extra 2 minutes on each side for medium, or 4 minutes for well done.)
- Add half of the butter to the pan and spread it over the steaks for about a minute. Move the steaks to a warm plate and pour the juices from the pan over them. Add salt and pepper to taste.
- Put the steak pan back on the stove and add the rest of the butter to it.
- When it starts to foam, add the shallots and cook for 3–4 minutes over medium heat, until they turn brown. Add the Cognac and give the pan a gentle shake. This will start the Cognac on fire and burn off the alcohol. When the flame goes out, add the pink peppercorns and cook for another 2 minutes before adding the beef stock. Bring to a boil, and then add the mustard and cream. Add salt and pepper, and then take it off the heat.
- Turn off the heat, toss the potatoes, and then add the parsley.
- Put the steaks on plates, and then split the potatoes between the plates. Serve the steaks with the sauce on top.
💭 Recipe Tips
- For the best results, make sure to use fresh-cut steaks that have been aged properly.
- Crush the pink peppercorns just enough to get their flavor out but not so much that it takes over the dish.
- Be careful with how much Cognac you use, because if you use too much, it can drown out the other tastes.
- If you want the sauce to be thicker, boil it for a longer time. If you want it to be thinner, add more cream.
- Don’t change important ingredients like double cream or Dijon mustard, because they add to the dish’s unique flavor and structure.
🍟 What To Serve With Fillet Steak?
Serve James Martin Fillet Steak with classic sides like roasted veggies, creamy mashed potatoes, sautéed mushrooms, a fresh green salad, or a side of crusty bread.
🎚 How To Store Fillet Steak?
- In The Fridge. Leave leftover cooked Traditional James Martin Fillet Steak in an airtight container and refrigerate immediately store it in the fridge for 3–4 days.
- In The Freezer. Wrap cooked Traditional James Martin Fillet Steak with plastic wrap or aluminum foil to freeze it airtight label it with the date in a freezer-safe container or bag it can be frozen for 3 months.
🥵 How To Reheat Fillet Steak?
- In The Oven. Preheat the oven to 350°F (175°C). Cover the cooked fillet steak with foil in an oven-safe dish to avoid drying heat for 10–15 minutes to warm.
- On The Stovetop. Heat a non-stick skillet on medium a small amount of oil or butter in the pan. Cook the fillet steak in the skillet for a few minutes on each side until heated.
- Sous Vide. If you have a sous vide machine, you may reheat the fillet steak in a vacuum-sealed bag in the warmed water bath at 130°F (54°C) for 30 minutes.
FAQs
Is It Necessary To Use Double Cream, Or Are There Lighter Alternatives?
It is recommended to use double cream for its rich and creamy texture, but lighter alternatives like reduced-fat cream can be used as well.
What’s The Difference Between Fillet Steak And Other Cuts Of Beef?
Fillet steak is known for its tenderness and mild flavor, while other cuts like ribeye or sirloin have more marbling and distinct flavors.
How Can I Make The Sauce Thicker Or Thinner?
To make the sauce thicker, simmer it for a longer time to reduce and concentrate the flavors. To make it thinner, add more stock or cream gradually until the desired consistency is achieved.
How Long Should I Marinate The Fillet Steaks In The Cognac Mixture?
Marinating fillet steaks in the Cognac mixture is not necessary due to their tenderness. However, a quick 15–30-minute marinade can enhance the flavor if desired.
Try More James Martin Recipes:
James Martin Fillet Steak Nutrition Facts
Amount Per Serving
- Calories: 600
- Protein: 30 grams
- Fat: 40grams
- Saturated Fat: 20 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Sugar: 1 gram
- Sodium: 500 milligrams
James Martin Fillet Steak
Description
James Martin Fillet Steak is a mouthwatering dish featuring tender fillet steaks cooked to perfection. It is named after the famous chef James Martin because it has a texture that melts in your mouth and a rich, spicy taste.
Ingredients
Instructions
- Put a pan that doesn’t stick on medium heat. Add the potatoes when the pan is hot, then add 2 tablespoons of olive oil and the garlic. Let it cook for 15–20 minutes, stirring every so often.
- Put another pan that doesn’t stick on high heat. Put the steaks in the hot pan and rub them with the last tablespoon of olive oil. For medium-rare, let them cook for 2–3 minutes, then flip them over and cook for another 2–3 minutes. (Cook the steaks for an extra 2 minutes on each side for medium, or 4 minutes for well done.)
- Add half of the butter to the pan and spread it over the steaks for about a minute. Move the steaks to a warm plate and pour the juices from the pan over them. Add salt and pepper to taste.
- Put the steak pan back on the stove and add the rest of the butter to it.
- When it starts to foam, add the shallots and cook for 3–4 minutes over medium heat, until they turn brown. Add the Cognac and give the pan a gentle shake. This will start the Cognac on fire and burn off the alcohol.
- When the flame goes out, add the pink peppercorns and cook for another 2 minutes before adding the beef stock.
- Bring to a boil, and then add the mustard and cream. Add salt and pepper, and then take it off the heat
- Turn off the heat, toss the potatoes, and then add the parsley.
- Put the steaks on plates, and then split the potatoes between the plates. Serve the steaks with the sauce on top.
Notes
- For the best results, make sure to use fresh-cut steaks that have been aged properly.
- Crush the pink peppercorns just enough to get their flavor out but not so much that it takes over the dish.
- Be careful with how much Cognac you use, because if you use too much, it can drown out the other tastes.
- If you want the sauce to be thicker, boil it for a longer time. If you want it to be thinner, add more cream.
- Don’t change important ingredients like double cream or Dijon mustard, because they add to the dish’s unique flavor and structure.
James Martin Fillet Steak