Beef Fillet Steak with Black Garlic Jus – Serves 2
Tender steaks smothered in a rich earthy jus.
2 x 200g fillet steaks
250ml beef stock
3 teaspoons black garlic paste
1 small red onion finely chopped
½ teaspoon Dijon mustard
few sprigs of fresh thyme
1 tablespoon oil
1 teaspoon plain flour
salt and pepper to taste
- Rub 2 teaspoons of black garlic paste into both steaks and marinate in the fridge for an hour. Take the steaks out of the fridge and set aside for 30 minutes, so they come up to room temperature.
- Season the steaks with salt and pepper. Add a knob of butter, oil and thyme to a frying pan and heat until the butter has dissolved then add the steaks and cook to your liking. (The steak featured in the photo was medium-rare, cooked for 3 minutes on each side.) Once cooked cover and rest your steaks for the same amount of time it took to cook.
- In the same frying pan used to cook the steaks, add the onion and fry for a few minutes. Then add the black garlic paste, Dijon mustard and flour, cook for a further 2 minutes. Slowly pour in the beef stock stirring the mixture continuously to prevent any lumps. Cook for a further 2 minutes until the sauce has nicely thickened. Serve with chips and watercress.
Photography and recipe by Natasha Miles