Tuesday, 10 August 2010

Marinated Fillet Steak & Creamed Sweet Potato

A marinated fillet steak is definitely on my desert island menu. Whenever I go home, one of my biggest treats is when my dad cooks a perfect steak, accompanied with good but simple vegetables. I think it should be almost rare in the middle, but everyone has their's differently. You can marinade these in advance and cook each one to your guests liking.

Top tip: If you don't know a good butcher, it's a good idea to buy from a meat counter so you can see what you're actually buying.

Serves 2

INGREDIENTS:

For the marinated steaks:

Fillet Steak - 2
Garlic - 3 cloves
Soy Sauce - 2 tbsp
Olive Oil - 2 tsp
Salt & Pepper - to taste

For the creamed sweet potato:

Sweet Potato - 2
Cream Cheese - 2 tbsp
Butter (salted) - 25g
(Milk - 20mls)

1. Peel and crush the garlic, and smother all over the steaks. Place in a dish and pour on the soy sauce. Roll the steaks in the soy sauce and then drizzle on the olive oil. Season with salt and pepper. Leave to marinade in the fridge for at least 30 minutes (the longer, the better!).

2. Peel and roughly dice the sweet potatoes. Place in a pan of boiling, salted water and boil until soft.

3. Drain the water off, and mash in the cream cheese and butter. Only add milk if you need it to be even creamier! Season to your taste with salt and pepper.

4. If you have a good non-stick pan you shouldn't need any extra oil to fry the steaks. Heat your frying pan till hot, and then quickly fry the steaks. My rule of thumb for medium rare steak is 4-5 minutes on each side.

Serve immediately, with a dollop of the creamed sweet potato, and your prefered vegetables. For even more flavour why not try a drizzle of my Blue Cheese Sauce on your steaks?

No comments:

Post a Comment