Renowned for its deep, rich flavour, our Grass Fed Fillet Steak has lots of marbling which melts on cooking, creating a really tender meat which is a joy to eat. The mild, slightly nutty flavour of the cauliflower marries well with the hazelnuts, and the brown butter and cream adds a touch of decadence to this elegant dish.
Fillet Steak with Cauliflower Puree, Hazelnuts & Brown Butter
Ingredients
Method
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Fry the the cauliflower gently in a saucepan until lightly golden, add the cream and bring to a gentle simmer for 10-15 minutes or until completely tender. Blend until smooth and season if required.
Place the butter in a small saucepan and cook gently until the milk solids caramelise and the butter smells nutty, then add the hazelnuts and set aside.
Preheat a heavy based frying pan. Season the steaks with olive oil, salt and pepper. Drizzle a little oil into the pan and fry the steaks in the hot pan for 2 minutes on each side until golden brown, add a knob of butter and baste the steaks. Allow to rest for 5 minutes.
Season the hazelnuts with the lemon juice and chopped parsley.
To plate up, spoon a generous amount of the cauliflower purée into the middle of the plate, followed by the steak (sliced) and a drizzle of the hazelnut butter.
Serve with a well-dressed green salad.
