Jamie Oliver

Johnny Vegas' fillet steak flambé

Shoestring fries & pepper sprinkle

Johnny Vegas' fillet steak flambé

Serves 2
Cooks In35 minutes plus marinating & soaking
DifficultyShowing off
Nutrition per serving
  • Calories
    929
    46%
  • Fat
    66.1g
    94%
  • Saturates
    22.6g
    113%
  • Protein
    39.1g
    78%
  • Carbs
    39.6g
    15%
  • Sugars
    5.7g
    6%
  • Salt
    1.g
    17%
  • Fibre
    5g
    -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 teaspoon red wine vinegar
  • olive oil
  • 2 x 150 g centre-cut fillet steaks , ideally 2.5cm thick
  • 100 g chestnut mushrooms
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • 25 g unsalted butter
  • 10 ml brandy
  • 50 ml red wine
  • 100 ml single cream
  • 1 teaspoon wholegrain or French mustard
  • 1 teaspoon English mustard
  • SHOESTRING FRIES
  • 400 g Maris Piper potatoes
  • 1 litre vegetable oil , for frying
  • PEPPER SPRINKLE
  • ¼ of a red pepper
  • ¼ of an orange pepper
  • ¼ of a yellow pepper
  • extra virgin olive oil
Tap For Method
Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. Pick the rosemary and thyme into a pestle and mortar, add a good pinch of black pepper, pour in the red wine vinegar and 1 tablespoon of olive oil, then bash to a paste.
  2. Rub the paste all over the steaks and leave to marinate for 30 minutes.
  3. For the shoestring fries, peel the potatoes and very finely slice into matchsticks using a mandolin (use the guard!), then soak in a bowl of water for 30 minutes to remove the starch.
  4. When you’re ready to cook the fries, half-fill a sturdy pan with vegetable oil and heat to 180ºC (or use a deep-fryer).
  5. Drain the potatoes and pat dry with kitchen paper, then carefully add to the oil and fry for 2 to 3 minutes, or until golden and cooked through – you may need to work in batches. Remove to kitchen paper to drain, then season with sea salt.
  6. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley.
  7. Place a frying pan on a high heat so it’s screaming hot. Brush the herbs off the steaks, then place the steaks in the pan, adding a drizzle of olive oil and knob of butter.
  8. Cook for 6 minutes in total (completing everything up to the end of step 11 in this time), turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
  9. When the butter turns dark golden, and your steak has good colour and character, add the mushrooms and a pinch of salt and pepper – jiggle the pan to keep things moving.
  10. Pour in the splash of brandy, tilt the pan to flambé, then when the flames subside, add a swig of red wine and reduce by half.
  11. Drizzle in the cream, turning the steaks in the sauce to coat, and keep cooking until the steaks are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce to avoid overcooking).
  12. Sprinkle over the parsley, add the mustards, then stir through.
  13. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then divide up the fries and scatter over the dressed pepper.

Tip

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Nutrition per serving
  • Calories
    929
    46%
  • Fat
    66.1g
    94%
  • Saturates
    22.6g
    113%
  • Protein
    39.1g
    78%
  • Carbs
    39.6g
    15%
  • Sugars
    5.7g
    6%
  • Salt
    1.g
    17%
  • Fibre
    5g
    -

Of an adult's reference intake