Melt-in-your-mouth fillet steak with mild, nutty flavours of pureed cauliflower and hazelnuts in brown butter
If you’re looking for a tasty steak night (easy) dish, then fillet steak on cauliflower puree with hazelnuts and brown butter is a real winner.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Serves: 3
- Difficulty: pretty easy
- Ideal for: special occasion, steak night
Grass-fed fillet steak
It’s time to reduce our meat intake.
We know that agriculture contributes to climate change.
And we know that there is a BIG difference in animal welfare when it comes to industrialised farming vs. Regenerative farming.
It’s true that if you buy grass-fed beef or high-welfare pork, you’re paying more.
So, if we reduce our meat intake (which we need to do) then why not make the shift to higher quality meat?
Not only will you be doing the right thing for animal welfare and supporting good farming practices.
But you’re going to be hugely rewarded with flavour.
Fillet steak on cauliflower puree
Fillet steak (aka Filet Mignon)
It’s the ace of steak with it’s marbling which melts during cooking.
It’s the premium and tender of all cuts and a properly prepped and cooked, will melt in your mouth.
Fillets steak will usually be more expensive and smaller than other cuts.
Cook for 2 – 3 mins on each side and always rest.
Ribeye
The Ribeye steak is often seen as the most flavourful steak.
They have a lot of marbling and very tender.
Ribeye’s can come either boneless or bone-in (bone-in Ribeye’s are also known as Tomahawk Steaks).
The best way to cook a Ribeye steak is by searing it on a high heat.
T-Bone Steak
The T-Bone Steak is cut from the Sirloin and is made up of sirloin and fillet separated by the T shaped bone.
Nb: this isn’t the same as a Tomahawk steak.
And it has a lot of flavour.
The best way to cook is sear on a high heat for a couple of minutes each side, then transfer into the oven to finish off.
Not to be confused with a tomahawk steak.
Tomahawk steak
Is essentially a large ribeye with the bone left in.
A Tomahawk is almost always cooked on a grill due to their size and thickness.
T-bone steak, is between the sirloin and the tenderloin.
And has a “T” shaped bone.
Sirloin steak
Sirloin steak has a beefy flavour and good amount of marbling.
It needs to be cooked carefully to ensure it doesn’t loose it’s tenderness.
Frying the Sirloin on a high heat and leaving it to rest for around 5 – 10 mins will ensure it retains its tenderness.
Fillet steak on cauliflower puree
Recipe: Pipers Farm
Fillet steak on cauliflower puree
Ingredients
- 2 x 200 g grass-fed fillet steak
- 1/2 cauliflower
- 75 g Hazelnuts, peeled
- 100 g butter
- 150 ml single cream
- a bunch of fresh parsley, chopped
- olive oil
- sea salt and pepper for seasoning
Instructions
- Bring the steak to room temperature.
- Cut the cauliflower into small pieces and fry until golden.Add the cream and gently simmer for 5 – 10 mins or until tender.
- Blitz until smooth and season to taste. Put to the side.
- In a pan, melt the butter until foaming then add the hazelnuts – set to the side in a bowl.
- In a heavy non-stick frying pan, heat to smoking.Season the steaks with some olive oil and salt and pepper. Place into the pan and fry for approx. 2 – 3 mins each side.Add a knob of butter and baste the steaks.Rest for 10 mins.
- To plate up, spoon the cauliflower purée into the middle of the plate, followed by the steak (sliced against the grain) and a drizzle of the hazelnuts and butter.Scatter some parsley over top.
Notes
