Devilled fillet steaks

How to make Devilled fillet steaks recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
2 tablespoons olive oil
4 fillet steaks, about 175 g (6 oz) each
2 tablespoons balsamic vinegar
75 ml (3 fl oz) full-bodied red wine
4 tablespoons beef stock
2 garlic cloves, chopped
1 teaspoon crushed fennel seeds
1 tablespoon sun-dried tomato purée
½ teaspoon crushed dried chillies
salt and pepper
chopped flat-leaf parsely, to garnish

Method:
Heat the oil in a nonstick frying pan until smoking hot, add the steaks and cook over a very high heat for about 2 minutes on each side, if you want your steaks to be medium rare. Remove from the pan, season with salt and pepper and keep warm.

Pour the vinegar, wine and stock into the pan and boil for 30 seconds, scraping any sediment from the base of the pan. Add the garlic and fennel seeds, then whisk in the sun-dried tomato purée and crushed chillies.

Bring the sauce to the boil, then boil fast to reduce down until syrupy.

Transfer the steaks to warmed serving plates, pouring any collected meat juices into the sauce. Return the sauce to the boil, then season with salt and pepper.

Slice the steaks before serving, if you wish. Pour the sauce over the steaks and serve immediately, garnished with chopped parsley.

For devilled chicken breasts, heat the oil as above and cook 4 boneless, skinless chicken breasts for 5 minutes on each side or until cooked through.

Leaving the chicken in the pan, follow the recipe above, replacing the beef stock with 4 tablespoons chicken stock and using ½ teaspoon dried oregano instead of the fennel seeds.

Devilled fillet steaks