Fillet steak with Nonna's secret-ingredient sauce
Photo by Annabel Langbein Media
To cook thicker steaks, such as eye fillet, brown well on both sides then transfer to a 220C oven for 4-6 minutes. You can do the browning ahead of time and then just pop them in the oven just before you're ready to serve.
For the fillet steaks
For Nonna's secret ingredient sauce
- To make Nonna's sauce, heat oil in a pot or frying pan and cook chopped peppers for a minute or two until soft.
- Add honey and stir over heat until it starts to bubble. Add wine, vinegar, cranberries, currants or grapes and mustard seeds and bring to a fast boil. Boil for 15 minutes until reduced by about a third. The sauce can be prepared up to 2 days ahead and chilled until needed.
- Preheat oven to 220C fanbake. Tie a piece of string around the circumference of each steak to hold its shape. Allow steak to come to room temperature.
- Heat a heavy-based ovenproof frying pan until very hot. Season steak generously on both sides. Place 1 tsp butter on each steak and flip over into hot pan, butter-side down. It should sizzle as it hits the pan or hotplate. Brown for a minute on each side, then transfer the hot pan to the oven and roast until done to your liking (5 minutes for medium-rare).
- Transfer to a carving board, cover and allow to rest while you reheat the sauce. Return the unwashed pan to the heat, add the sauce and warm through, scraping to lift pan brownings for flavour.
- Divide between 6 heated plates. Angle-slice each steak and fan on top of sauce. Garnish with thyme to serve.
More steak recipes from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.