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Ingredients
- Loin of fillet steak English mustard Grnd black pepper Extra virgin olive oil Brandy Sage Potatoes Butter Parmesan cheese Salt and pepper Green beans Garlic, finely minced Rosemary
- 1 x Red chilli, finely minced Extra virgin olive oil Lemon juice Stock
Directions
- Heat a good dash of extra virgin olive oil in a basting tin or possibly large frying pan.
- Coarsely grind some black pepper and sprinkle a good handful on to a board.
- Spread the mustard proportionately over the loin of steak and then roll the loin around in the pepper. Cook the meat for a few min on each side.
- Flambe the meat with brandy before placing in a moderate oven for about 3 min - longer if you prefer it not so rare.
- Potato gratin: gently boil the potatoes for 15 min so they are still hard. Cut them into 1cm thick slices and gently fry them in plenty of butter. Add in the sage and grated parmesan and place the pan under the grill for 3-4 min.
- Green beans: heat a little extra virgin olive oil in a frying pan. Add in the minced garlic, minced chilli and the beans. Add in a good dollop of butter, some lemon juice and a little stock. Add in the rosemary and season, then cook for 4-5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 32g | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.68g | 1% |
| Protein 0.66g | 1% |
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