- 2 fillet steaks
- 1 maris piper potato peeled
- Sea salt/cracked black pepper
- Olive oil
- 4 banana shallots peeled and halved
- 4 streaky smoked bacon rashers cut into lardons
- 4 handfuls of spinach (cooked in a little salt and butter)
- Half a glass of red wine
- 4 fresh thyme sprigs
- 1tbsp of honey
- 5tbsp of balsamic vinegar
- 2tbsp of Worcestershire sauce
- 1 Knorr beef stock pot
- 400ml of water
- Cornflour and water mix for thickening
Try as you might, you can just never cook steak at home as well as they do in a restaurant... until now.
Not only can you whip up a professional-standard fillet steak in the comfort of your own home — a nice combo of shallot and bacon mixed with the red wine jus — but it's actually far easier than you'd think, with the simple addition of Knorr's beef stock pot making for a thick gravy with a gorgeous shine.
Simply follow our simple guide and you'll be eating like a king in no time...
Firstly start with the sauce. In a really hot saucepan, add in the red wine and thyme. Allow it to reduce by 3/4. Now add the balsamic vinegar, honey and Worcestershire sauce and reduce by half. Now mix in the stock pot. It will dissolve in the hot sauce liquid but will flavour everything and just add that finishing touch. Add the water, bring to the boil and then thicken with the cornflour.
Now for the steak. Bring it to room temperature. Leave it out for around 30-45mins. Cooking a steak from cold will overcook it on the outside and undercook on the inside.
On a smoking hot frying pan add the oil. Season the steak all over with sea salt and cracked black pepper. Seal on both sides for around 2 minutes until a nice bark is achieved. Also run around the edges and seal those too. Place it into a hot oven at 190C until cooked to your liking. These timings will depend on thickness.2 mins rare
3-4 mins medium-rare
5-6 mins medium
8-9 mins medium well
11-12 mins well done
In the same pan you cooked the steak in, crisp and caramelise the shallots and bacon. Once crispy and cooked add the red wine jus to the same pan.
For the rosti either grate it or run it through the spiraliser. On a frying pan that's hot with some oil, grab and fry off the grated or spiralised potato with some salt until crisp. Now to plate up. On with a fillet steak, spinach on top, spoon over the gravy, shallots and bacon, and top with the rosti.
Now all that's left to do is dig in!