Fillet Steak In A Mustard Sauce

Inspired by our recent introduction of Premium Scottish Beef from John Scott Meat Paisley, as highlighted in our blog, we're excited to share a heart-warming recipe perfect for any occasion.

Indulge in a culinary experience fit for a gourmet restaurant right in the comfort of your own home with this exquisite Fillet Steak recipe. Premium Scottish Fillet steak, known for its exceptional tenderness and rich, beefy flavour, takes centre stage in this simple yet elegant dish.

Whether you're celebrating a special occasion or simply craving a sumptuous dinner, these perfectly cooked fillet steaks, seasoned to perfection and complemented by an optional decadent sauce, promise to elevate your dining experience. In this recipe, we'll guide you through the steps to achieve restaurant-quality fillet steaks that will tantalize your taste buds and leave you savouring each luxurious bite.

If Fillet steak is not your favourite steak simply swap it for one of our other Premium Scottish Steaks such as Rump, Sirloin or Ribeye.

For the Fillet Steak:

1. Bring the Steak to Room Temperature:

   • Remove the fillet steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the steak cook more evenly.

2. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

3. Season the Steak:

   • Pat the fillet steaks dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.

4. Sear the Steak:

   • In an oven-safe skillet, heat the vegetable oil or clarified butter over high heat until it's smoking hot.
   • Carefully place the seasoned fillet steaks in the hot skillet and sear them for about 2-3 minutes on each side until they develop a deep brown crust.

5. Finish in the Oven:

   • Transfer the skillet with the seared steaks to the preheated oven.
   • Roast the steaks for 4-6 minutes for medium-rare (or longer for your desired level of doneness). Use a meat thermometer to check the internal temperature; 135°F (57°C) is medium-rare.

6. Rest the Steak:

   • Remove the skillet from the oven and transfer the fillet steaks to a plate. Tent them with foil and allow them to rest for about 5 minutes. This resting period ensures that the juices redistribute, keeping the steak juicy and tender.

For the Optional Steak Sauce (if desired):

1. Deglaze the Skillet:

   • Place the skillet back on the stove over medium-high heat.
   • Add the finely chopped shallot and cook for a minute until it softens.
   • Pour in the beef broth or red wine, stirring to deglaze the pan. Scrape up any browned bits from the bottom of the skillet.

2. Make the Sauce:

   • Reduce the heat to low and add the unsalted butter.
   • Once the butter has melted, stir in the heavy cream and Dijon mustard (if using).
   • Simmer the sauce gently for a few minutes until it thickens. Season with salt and black pepper to taste.

3. Serve:

   • Pour the sauce over the rested fillet steaks.
   • Garnish with chopped fresh parsley if desired.