Aphrodisiac Meal for Two: Perfect Fillet Steak
Forget about the evidence to support steak as a real aphrodisiac, the high levels of iron & zinc that correlate to an increased sexual libido, a perfectly cooked fillet steak is just dam sexy.
Serves 2 for a succulent main course;
2 x 150g fillet steaks, the best you can get
A few splashes of olive oil
A knob of butter
Sea salt & cracked black pepper
2 small Maris Piper potatoes approximately 250g, finely sliced
2 echalion shallots, finely sliced
1 clove of garlic, finely crushed
1 tbsp of thyme leaves finely chopped
100g of wild mushrooms, sliced (use chestnut mushrooms if you can’t get wild)
Small glass of wine
2 tbsps of cream
20g of watercress
- Pre-heat the oven to 200C.
- In a bowl mix the potatoes, half the shallots, one splash of olive oil & some salt & pepper.
- Now place the potatoes in a single layer on some greaseproof paper on a baking tray in the oven for 20-25 minutes.
- In a frying pan on a high, heat the oil until almost smoking. Season the steaks liberally & place in the pan, leave to cook & don’t touch for 3 minutes (however tempting it is).
- After 3 minutes turn the steak over & leave again untouched.
- Add the knob of butter and spoon the foaming butter over the steaks for a further minute on each side. Take out of the pan & leave to rest for 10 minutes in a warm place.
- Reduce the heat to medium & throw in the remaining shallots, the garlic, thyme & wild mushrooms to the same pan. Season with salt & pepper.
- Add the wine after a couple of minutes when the mixture has softened & let that reduce.
- Finally pour in the cream, stir through & remove from the heat
- Remove the potatoes from the oven, they should be crispy & divide between two plates in the centre.
- Place the steak on top, spoon over the creamy mushroom sauce & place the watercress on top & serve
Grape match: Pinot Noir
Malbec has stormed onto the meat scene recently with its big silky muscles, but lets not forget some of the other awesome contenders out there. Also, fillet as a cut of steak is a bit more delicate in flavour than its fattier, fuller counterparts (rib-eye, Bavette) which lends itself to either a rounder style of red Burgundy or a new world Pinot Noir (New Zealand & California).
Food: Head chef Freddie Southwell founded Wild Seasoning catering company 5 years ago. He has since catered for numerous weddings & pop-up dining experiences all over the country working with clients to create bespoke events they truly feel belong to them. Freddie is passionate, proud & honest in his craft which is greatly reflected in the food. He is married to wife Lizzie and lives in Kent.
Wine: Aimee Hartley is one of the young guns making shapes in the UK wine scene. The Guardian recently named her app, Plonk as one of their top ten wine apps. Plonk focuses on grape varieties, helping you to understand the flavours you like and suggesting similar things to try. Aimee also writes a blog called See.This.Here, which explores the relationship between food, wine and design.