Author Notes
This grilled steak is served with this very tasty mayonnaise. Use homemade or purchased and add the extra ingredients. I like to marinate the fillet for 2 hours for extra flavor. —Babette's Feast
Ingredients
- Garlic and Basil Mayonnaise
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1 cup
mayonnaise
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1 cup
basil leaves shredded by hand
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2 teaspoons
Dijon Mustard
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1 tablespoon
White wine (not vinegar)
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1
medium garlic cut in 4 pieces
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salt
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freshly ground Sichuan Pepper
- Fillet Steaks
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3 pounds
Fillet steak whole piece
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1/3 cup
Whisky
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1/3 cup
Sweet Port Wine
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3
garlic cloves crushed
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3 sprigs
fresh thyme
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2
bay leaves
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Sichuan pepper
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Coarse salt
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4 tablespoons
Extra Virgin Olive Oil
Directions
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In a big enough plastic or ceramic container put the whole fillet. Rub the meat with 2 tablespoons of olive oil and then season with salt and pepper. Add the marinade to the meat - whisky, sweet port wine, the crushed garlic, the thyme and the bay leaves. Cover and chill for 2 hours, turning the meat over after 1 hour.
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Make the mayonnaise - In a food processor pulse the mayonnaise, garlic, white wine and Dijon Mustard. When smooth add the basil and pulse a few times so you have little pieces of basil and not a green mayonnaise. Season with salt and freshly ground Sichuan pepper. Cover and chill.
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Pre-heat the broiler to 500 degrees F.
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Remove the meat from the marinade, dry it very well and cut in thick steaks.
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Pre-heat the broiler to 500 degrees F.
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Put the steaks on the broiler pan, cook in the top part of the broiler for 5 minutes, turn and allow to brown another 3 minutes.
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Remove from oven and cover in aluminium foil for 5 minutes.
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Serve the steaks with a green salad and the mayonnaise. True, you're right! Some chips would also be delicious. Serve as pleases you, why not!
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