Fillet Steak…..and cooking steak.

Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

What’s for dinner tonight?

Oh, no. Not Fillet Steak again???

Ok. John’s way…..

This was a 2 inch fillet steak. The other one in the pair is in the freezer (because ? doesn’t eat anything from 4 legs)

Now I have to deal with those who like their steak rare, extra rare or still moo’ing…..

Everybody to their own choice, maybe I’m a bit old fashioned but I don’t like a “bloody” steak on my plate. I do like a bloody steak on my plate but I don’t like a “bloody” steak on my plate??.

So, the steak got cut into 2 pieces. Salted and black peppered both sides just before cooking. (Don’t salt and leave it sitting for a while.)

Hot pan, then a spot of oil then the steak and it will sizzle right away. Never cold steak into a cold pan with cold oil. (I’ve seen it done….)

Fillet steak…. a couple of minutes a side let it dear and colour. Before you finish add a knob of butter and nape on both sides with a spoon.

Remove from pan and wrap in tinfoil to rest for 5 minutes while you get the rest of dinner organised.

The tomatoes were done in olive oil and black pepper for a few minutes on both sides.

Fritters …… see my other post or pick up a pack of small ones at Marks & Spencer.

Other steaks like sirloin etc. Use the finger test. Give your steak a poke in the pan?.


Feel the flesh at the side of your thumb.
If your steak feels like….

Thumb and first finger = rare
Then other fingers = medium rare
Thumb and little finger = well done

Which ever way suits you remember to rest in tinfoil before you serve.

Facebook Comments
Recipe Type:

Leave a Reply

Welcome to the Recipe.CorriganOnline.com website.

Please Register and Login to access all of the site, and stop seeing me popping up all the time…….I can get really annoying you know.

If you are having trouble Registering/Logging in see the Blog post at https://recipe.corriganonline.com/how-to-register-login/

  1. You will first be asked for a Userame and your email.
  2. You will then get an email back from the site asking you to set a Password.  (If you don’t get an email back, check your junk mail.)
  3. Use the link in the email to set your Password.
  4. You can then login with either your Username OR Email …….. Plus your Password.
  5. Or even easier, just Register/Login using your Facebook details by pressing the Login with Facebook button.  If you are already logged into Facebook the system will recognise you from there.
  6. If you are still having trouble, send me a message in the Contact Us screen https://recipe.corriganonline.com/contact-us and I’ll do it for you manually.

Then go to the Blog and introduce yourself.,

We don’t bite…….