Fillet Steak With Thyme Garlic Crust Recipes

FILLET STEAK WITH THYME & GARLIC CRUST

Steps:

• Heat the oven to 220 degrees Celsius.
• Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).
• Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.
• Heat a frypan onto high heat & add the olive oil. The pan should be smoking.
• While the pan is heating, trim any excess fat and silverskin from the steaks, and grind black pepper to taste over the steaks.
• Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.
• Remove to an oven tray and spread with Dijon Mustard to taste.
• Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn't burn (but it should be golden).
• Rest for 5-10 minutes in a warm place.
• Serve with fresh greens & potatoes.

GARLIC STEAK WITH GARLIC

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

BEEF FILLET STEAKS WITH PEPPER THYME SAUCE

Steps:

• Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
• If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
• Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
• Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
• I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

GARLIC BUTTER STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!