This is one I would normally cook on the BBQ. It’s a recipes I’ve been making for years and always outside. The original recipe was given to me by my grandfather but here I spice it up a bit using some quality ceramic pans from Ideal World.
My friends at Ideal World asked to try a nine piece ceramic pan set they have on offer and I thought of this recipe. These pans are quality!
I love fillet mignon. The meat needs to be nice and rare in the centre with a good char on the exterior. What a good recipe to use when testing these pans. I would like to add that I also made the shoe string potatoes featured using the same pans. Recipe will follow soon.
If you are a fillet mignon fan but you’re not sure about the spice, simply leave the chillies, chilli powder and ginger out. Then you will have that classic French sauce that millions know and love.
International & UK Orders
- 4 x 8oz fillet steaks
- 1 tablespoon freshly cracked black pepper
- 3 tablespoons rapeseed oil or peanut oil
- 1 large onion - finely chopped
- 6 cloves garlic - smashed
- 1 x 3cm piece of ginger - sliced thinly and smashed
- 1 carrot - roughly cut
- 2 sticks of celery - roughly cut
- 2 green chillies - finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon red chilli powder
- 125ml Balsamic vinegar
- 750ml unsalted beef stock
- 50ml red wine
- 1 sprig of rosemary
- 1 tablespoon butter
- Salt to taste
- Start by making your sauce.
- Heat two tablespoons of the oil over medium heat in a saucepan.
- When hot, add the onions, garlic, ginger, celery, carrot and green chillies.
- Fry for about five minutes until the onion is soft and translucent.
- Now add the tomato paste, rosemary and red chilli powder followed by the vinegar, wine and beef stock.
- Allow to simmer until reduced by half. This should take about 45 minutes.
- Strain the sauce into another smaller saucepan. Be sure to press down on the solid to get all of their amazing flavour into the sauce.
- Now simmer the sauce until it is thick and bubbly and there is only about 125ml of sauce.
- Add the knob of butter and stir it into the sauce. Set aside and keep warm while you fry your steaks.
- In a large frying pan, heat the remaining oil over high heat.
- When your pan is nice and hot, sprinkle the steaks with the ground pepper and press the pepper into the meat.
- Place the steaks in the pan and fry on one side for about five minutes. Flip over and fry for another five minutes or so until the internal temperature reaches 50c.
- Remove the steaks to rest for a couple of minutes and then serve on hot plates with the mignon sauce drizzled over the top.
Disclaimer: I was sent the nine piece ceramic pan set to try by Ideal World. I also received payment. I absolutely loved the pans and highly recommend them. These non-stick pans make cooking this recipe so easy. They were also so easy to clean. All opinions are my own. You can find more information about the pan set and more here.