Fillet Steak, Smoked Mash & Pepper Sauce
Prep time: 1.5 hrs | Serves: 4-6
Ingredients
• 1x 800g centre cut beef fillet, at room temperature
• 20g beef fat
• 50g unsalted butter
• 2 cloves garlic, cracked
• 4g fresh thyme sprigs
• 20g unsalted butter
• 2 shallot, finely minced
• 5g mixed peppercorns crushed
• A good splash whiskey
• 150ml beef stock
• 120ml double cream
• 5g Dijon mustard
• 1kg floury potatoes peeled and cut into 3–4cm chunks
• 200g whole milk
• 250g unsalted butter
• 1 bay leaf
• 2g fresh thyme sprigs
• 2 cloves garlic, cracked
• 10ml smoked grapeseed oil (finish)
Method
1. Place potatoes in a pot, cover with cold water and bring to a gentle boil; cook until tender (15–18 minutes). Meanwhile, in a small saucepan combine milk, 250g butter, bay leaf, thyme and smashed garlic; bring just to a simmer, cover and infuse off the heat.
2. Pat beef very dry and season all over with salt. Heat a heavy pan over medium‑high until very hot; add fat, then beef. Sear 2 minutes per side and 30–60 seconds on edges. Add 50g butter, crushed garlic and thyme; baste and then transfer onto a tinfoil trivet and Place in a 85° oven for around 35 to 40 minutes or until your desired temperature is achieved - rare 48–50°C, medium‑rare 52–54°C, medium 58–60°C Transfer to a warm plate to rest.
3. In the same pan then add shallot; soften 1–2 minutes. Stir in some healthy turns of freshly ground black pepper ,add whiskey and reduce by half (careful of flames). Add stock, reduce by half, then whisk in cream and mustard; simmer until thick enough to coat a spoon. Season with salt to taste.
4. Drain potatoes and let steam‑dry 1–2 minutes. Strain the infused milk (discard bay, thyme, garlic). Mash or rice potatoes, then beat in warm infused milk to a creamy consistency. Finish with smoked grapeseed oil, season with salt and pepper.
5. Carve your beef then Spoon peppercorn sauce over the steaks, add a generous scoop of smoked mash, and serve immediately.
