BBC navigation

BBC

Fillet steak with a spiced herb butter and fondant potatoes

Fillet steak served the classic French way – topped with melted herb butter.

Ingredients

For the spiced herb butter
For the fondant potatoes
For the glazed vegetables
For the steak

Preparation method

  1. For the spiced herb butter, place all the ingredients in a large food processor and blend until smooth. Lay a piece of aluminium foil on the work surface and lay the blended butter in a line along the foil. Roll the butter in the foil into a cylinder, tighten at both ends and place in the fridge to set.

  2. For the fondant potatoes, trim both ends of the potatoes and use a peeler to shape them into a barrel shape. Heat a large frying pan and add the butter. Once melted, add the potatoes and fry until golden-brown.

  3. Add the chicken stock and cook for 20-30 minutes until soft, but not falling apart - they need to hold together.

  4. To make the glazed vegetables, place the carrots, sugar, chicken stock and butter in a saucepan over a medium heat and cook for 10 minutes. Remove from the heat and set aside.

  5. Meanwhile, place a small saucepan on the heat and add water. Once boiling, add the sugar snaps. Cook for 4-5 minutes, drain and refresh in cold water before setting aside.

  6. For the steak, place a large frying pan over a high heat. Once hot, add the oil and then cook the steak for two minutes on each side, or until cooked to your liking. Place a slice of the spiced herb butter on top of the steaks and place under the grill for 1-2 minutes, or until the butter has melted.

  7. To serve, place a frying pan over a medium heat and add a little of the carrot cooking liquor. Add the carrots and sugar snap peas and cook for a couple of minutes, or until hot.

  8. Place the vegetables at one side of each plate and a fondant potato at the opposite side. Place the steak in the middle and serve immediately.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.