Fillet steak my way

Ingredients for 2 servings:

• 2 fillet steaks of beef, well-hung, each approx. 4 – 5 cm thick
• Sage leaves, fresh
• 2 sprigs lemon thyme
• 2 sprigs rosemary
• Sea salt and black pepper, freshly ground
• 2 tbsp peppercorns, green, in brine
• 3 tbsp olive oil
• 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 32 minutes

the herbal combination brings a completely different taste

The most important thing about fillet steak is that it’s really well-hung. I take the meat out of the fridge about an hour before cooking so it can come to room temperature. Preheat the oven to 80°C fan/convection oven. Place sage leaves all around the sides of the steaks and secure them all the way around with butcher’s twine. This also helps prevent the meat from falling apart while cooking. Heat a pan—or a grill pan—with olive oil and butter. Season the steaks on both sides with salt and pepper. Place them in the pan, add the thyme and rosemary sprigs, and also the green peppercorns. Sear both sides for about 2 minutes, until they’re nicely browned, turning only once. Then place it in the oven. Tip: I then insert my core temperature probe into a steak, which means I know the perfect time for my medium-rare beef fillet. I highly recommend using a core temperature probe for something like this. I use it for a lot of things, including roasts. That way you don’t risk it being too rare or too well done. The time in the oven depends on how cooked you want it and also on the thickness of the meat. For a 4cm thickness, I need about 15-20 minutes in the oven. When it’s ready, serve immediately on warmed plates. I also add the thyme and rosemary sprigs, as well as the green peppercorns. It’s quick and easy, and combined with the sage leaves, it creates a completely different flavor.