Johnny Vegas' fillet steak flambé | Jamie Oliver recipes (2024)

FAQs

How to cook a fillet steak with Jamie Oliver? ›

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes.

To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak. Pour brandy over steak, light a match, and let the liquor burn out on its own. Serve immediately.

Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed. Cook your beef fillet steak 4 to 5 minutes each side for medium rare. Leave your beef fillet steak to rest in a warm place at least 5 minutes before carving.

Cognac, rum, or other flavorful liquors that are about 40% alcohol (80 USA proof) are considered ideal for flambé. Wines and beers have too little alcohol and will not flambé. High-alcohol liquors, such as Bacardi 151 or Everclear, are highly flammable and considered too dangerous by professional cooks.

The word flambé comes from a French word meaning flamed. In the kitchen, it refers to the technique of adding alcohol to a dish and igniting it to burn off the alcohol. This can be done in desserts, like bananas foster, savory dishes, like steak, and even co*cktails.

In this method of cooking, alcohol is added to the pan in which the food sautés in a sauce. This catches fire in a dramatic presentation. Because the fire is short lived, the flambé does not burn the food, as is imparts a smoky flavor to the food and a savory or sweet flavor to its sauce.

The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut. It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut. It is also very lean, with minimal marbling which means that it is not as flavoursome as other cuts.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

How do chefs cook a filet? ›

Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.

Too much salt

No salt can render food almost inedible, too much salt and you have the same result. In a marinade, it is better to err on the side of little to no salt. Salt pulls moisture out of flesh so you could wind up with a tough and dry piece of meat.

Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.

Step 1Remove your fillet steak at least half an hour before cooking. Take it out of its packaging and pat dry with paper towel. Step 2 Season your steak generously with salt and pepper, and rub a little oil, or even goose fat or beef dripping, over the steak so it's covered in a thin layer.

Pan-Seared Boneless Steak on the Stove

A very hot pan delivers the best sear. For the perfect medium-rare steak, sear in a skillet for 8–13 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.