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
Continue After Advertisement
Ingredients
- Garlic and Basil Mayonnaise
-
1 cup
mayonnaise
-
1 cup
basil leaves shredded by hand
-
2 teaspoons
Dijon Mustard
-
1 tablespoon
White wine (not vinegar)
-
1
medium garlic cut in 4 pieces
-
salt
-
freshly ground Sichuan Pepper
- Fillet Steaks
-
3 pounds
Fillet steak whole piece
-
1/3 cup
Whisky
-
1/3 cup
Sweet Port Wine
-
3
garlic cloves crushed
-
3 sprigs
fresh thyme
-
2
bay leaves
-
Sichuan pepper
-
Coarse salt
-
4 tablespoons
Extra Virgin Olive Oil
Directions
-
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.
-
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.
-
Pre-heat the broiler to 500 degrees F.
-
Remove the meat from the marinade, dry it very well and cut in thick steaks.
-
Pre-heat the broiler to 500 degrees F.
-
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.
-
Remove from oven and cover in aluminium foil for 5 minutes.
-
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!
See what other Food52ers are saying.