Look at this, what do you see?
To many people it is simply a steak. A good bit of steak, the Fillet cut. Very tender, so tender in fact it can be eaten raw. Very little fat too, so not especially bad for you.
The only problem is that there isn’t a lot you can do with it. This is a pure piece of meat – it shouldn’t be sullied with rich sauces, buried in a gloop of vegetables and other paraphenalia, abused through over-cooking.
No friends this is food in it’s simplest, most elegant form. Flash fry for a couple of minutes, and then enjoy as nature intended, in all it’s bovine, naked glory.
Except when wine comes into play. The wife was out for the evening and I had a bottle of wine and a steak. So I committed every culinary sin in the book.
Things start off well enough – let the steak rest for a while to get it to room temperature. Then season with salt and pepper and brush some oil on it.
Get a griddle smoking hot and then dry fry the fillet for a couple of minutes each side for rare.
Remove from the pan, cover with foil and leave to rest for 5 mins. Heat up the grill. This is the point at which things start going awry. Out goes culinary pretentions and in floods wine-infused food-lust…
Get some slices of cheese (I used Jarlsberg), place on top of the steak.
Pop under the grill for 3 mins until the cheese is melting.
Get a mini boule loaf and warm in the oven for a couple of minutes, slice in two.
Place the steak on the bottom half of the bun and then begin layering with your favourite toppings. You can see where this is going can’t you – I’m using fillet steak to create a super-luxury burger!
I added some Dijon mustard and ketchup…
Then some iceberg lettuce, beefsteak tomato and gherkins
Serve with fries and much too much salt…
Look at this bad boy – like velvet on the tongue…
And it all started with a humble steak!