A beautifully tender fillet steak is the pinnacle of British beef—luxurious, succulent, and quick to cook. This simple recipe allows the natural flavour of Tresemple Farm beef to shine, enhanced with a golden garlic and thyme butter.
For the Fillet Steaks:
2 Tresemple Farm beef fillet steaks (approximately 180–200g each)
1 tbsp olive oil
Sea salt and freshly ground black pepper
For the Garlic Butter:
50g unsalted butter, softened
1 garlic clove, finely chopped
Small handful fresh thyme leaves
1 tsp chopped fresh parsley (optional)
Prepare the Garlic Butter:
In a small bowl, combine the softened butter, chopped garlic, thyme leaves, and parsley if using.
Mix well and set aside.
Bring Steaks to Room Temperature:
Remove the fillet steaks from the fridge 30 minutes before cooking.
Pat dry with kitchen paper.
Season generously with salt and freshly ground black pepper.
Cook the Steaks:
Heat a heavy frying pan or griddle pan over high heat until very hot.
Add the olive oil.
Place the steaks in the pan and sear for 2–3 minutes on each side for medium-rare, or until cooked to your liking.
In the final minute of cooking, add the garlic butter to the pan, spooning it over the steaks as it melts.
Rest:
Transfer the steaks to a warm plate.
Pour over any buttery pan juices.
Rest for 5 minutes before serving.
Serve:
Serve the fillet steaks with seasonal greens, roasted potatoes, or a crisp salad.
Spoon any remaining garlic butter over the top for extra richness.
For even more flavour, you can wrap each fillet in a slice of streaky bacon before cooking.
