Pan-fried fillet steaks with fresh herb sauce
- 6 x 175g (6oz) thick fillet steaks
- salt and freshly ground black pepper
- a little butter
- 1-2 tablespoons olive oil
- 2 tablespoons lemon juice
- 225g (8oz) unsalted butter
- 4 egg yolks
- 1 tablespoon each of chopped fresh parsley, marjoram and chives
To make the sauce, strain the lemon juice into a hot 2.2 litre (4 pint) heatproof mixing bowl. (Heat the bowl by pouring in water from the kettle just off the boil.) Melt the butter until bubbling in a small pan.
Add the egg yolks to the lemon juice and add some salt and pepper. pour the hot butter slowly on to the egg yolks, in a steady stream, whisking continuously with a balloon whisk, or electric hand beater. The sauce should just hold its shape. Stir the herbs in to the sauce and adjust the seasoning.
To cook the steaks, season them on both sides with salt and pepper. Spread one side of each with butter. Heat a large ridged grill pan or frying pan until very hot and add the oil. Add the steaks, buttered side down, and cook over a high heat for 2 minutes on each side for medium rare. Lower the heat and continue to cook until the steaks are to your liking (an extra 3 minutes on each side for well-done steaks.)
Serve each steak, with the fresh herb sauce, which melts over the hot steak.
Cook now, eat later
To cook in the AGAFry the steaks on the boiling plate. Reheat the steaks on the second set of runners in the roasting oven for about 7 minutes.
To prepare and cook aheadFor steaks, complete step 3, cool at once, and put on a buttered baking sheet. When cold cover and keep in the fridge for up to 12 hours ahead. When ready to serve, reheat in a preheated oven at 220°C/425°F/Gas 7 for about 7-10 minutes until very hot. Make the fresh herb sauce on the day. Don't attempt to keep hot, leave at room temperature.
Not suitable to freeze.
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