Fillet Steak with Salsa Verde and Thick Cut Chips. This is a very healthy and delicious way to eat fillet steak served with summery accompaniments of herby salsa verde and thick cut chips. The steak could even be cooked on the BBQ if you are making this recipe in the Summer.. Salsa verde is a great punchy sauce that goes with both meat and fish. Italian in origin, salsa verde (meaning green sauce) uses a variety of herbs, lemon, anchovies and mustard to create a reliable sauce that gives a zing to any dish. I also used it in recipes for Salmon Burgers with Salsa Verde and Roasted Vegetables, Squid, Garlic Hasselback Potatoes, Salsa Verde and Grilled Salmon, Salsa Verde Potatoes, Asparagus.
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HOW TO COOK PERFECT FILLET STEAK- timings based on a 1.5 inch thick steak
- First, leave the steak out of the fridge for at least 30 minutes to allow it to come to room temperature. This ensures it cooks evenly and allows it to remain very tender as there is not a sudden surge of temperature which can toughen the steak up.
- Coat the steak with olive oil, salt and pepper.
- Heat a frying pan over a high heat until it is very hot and smoking.
- Put the steak in the pan and leave it alone for around a minute- do not be tempted to move it around as you want the steak to form a good crust.
- Turn over and do the same on the other side.
- Put the heat down to a medium high heat.
- If you like a blue steak, this will be enough. To cook the steak rare, cook for another minute on each side, turning over every minute. For medium rare, cook for another 2 minutes each side and for medium cook for another 3 minutes on each side.
- Once you start cooking steak more, you will understand how done the steak is by touch. This guide from BBC Good Food explains this well.
- Remove the steak from the pan and wrap in tin foil, leaving to rest for at least half the cooking time.
TIPS
- Any cut of steak would work just as well. Rib Eye is another favourite.
- Make it healthier: the chips could be cooked in an oven with a little olive oil at 220C for around 25 minutes.
Fillet Steak with Salsa Verde and Thick Cut Chips
Ingredients
- 2 Fillet steaks
- 1 bunch each of fresh parsley, mint and basil roughly
- 1 teaspoon Capers from a jar
- 3 Anchovies from a tin or deli counter
- 1 Lemon, zested and juiced
- 1-2 cloves of garlic lightly crushed with a knife and peeled
- 1 tablespoon of white wine vinegar
- 1 teaspoon of mustard I use dijon but any would do
- 1 small shallot or 1/4 of an onion roughly chopped
- Olive oil
- 4 large potatoes cut into thick chips
- Vegetable or sunflower oil for deep frying
- Salt and pepper
Instructions
- First, make the salsa verde. Place all ingredients apart from the olive oil in a food processor or pestle and mortar. Blend until chopped very finely and thoroughly mixed. Pour in enough olive oil to make it a pouring consistency – around 3 tablespoons should do. Season with salt and pepper to taste.
- Boil water in a pan of water and put in the cut chips, boiling for around 3 minutes. Drain and leave to cool. The chips will be even crispier if you let cool completely, then place in the freezer for 30 minutes before cooking.
- Pour sunflower into a large pan around 1/3 of the way up. Heat over a high heat until it reaches 190C.
- Put all the chips in the oil, being very careful. Cook for around 8 minutes until brown and crispy. Drain on kitchen paper and season well with flaky sea salt.
- Using the method above, cook the fillet steaks to your liking.
- Cut the steak across the grain into strips, place on plate and top with the salsa verde. Serve the chips on the side.
