Johnny Vegas' fillet steak flambé

Mustardy mushroom sauce & pepper sprinkle

Johnny Vegas' fillet steak flambé

Johnny Vegas' fillet steak flambé

Serves 2
Cooks In15 minutes plus marinating
DifficultyShowing off
Nutrition per serving
  • Calories 581 29%
  • Fat 43.7g 62%
  • Saturates 19.0g 95%
  • Sugars 4.4g 5%
  • Salt 1.6g 27%
  • Protein 16.9g 34%
  • Carbs 5.0g 2%
  • Fibre 2.4g -
Of an adult's reference intake
recipe adapted from

Jamie's Friday Night Feast Cookbook

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)
  • 20 g unsalted butter
  • 10 ml brandy
  • 50 ml red wine
  • 100 ml single cream
  • 1 teaspoon wholegrain or French mustard
  • 1 teaspoon English mustard
  • PEPPER SPRINKLE
  • ¼ of a red pepper
  • ¼ of an orange pepper
  • ¼ of a yellow pepper
  • extra virgin olive oil
Tap For Method
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
  2. 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 leaves.
  3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
  4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
  5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
  6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
  7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
  8. Drizzle in the cream, turning the steaks in the sauce until they 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).
  9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
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