Tuesday, March 10, 2009

Fillet Steak

With Date Caramelised Onions and Red Wine Sauce

I have come close to employing physical violence when trying to get Spinneys' butchers to cut me a decent set of fillet steaks 'in the round' without gristle, lumpy bits and so on. You're after a 'restaurant' steak, a little round tower of warm, tender fillet - not some misshapen wodge of scraps that belongs in the mincer. And don't let 'em get away with the trick of wrapping said wodge in cling film. It might look like Keira Knightley on the shelf, but when you take that plastic wrap off, you'll be looking at Matt Lucas.

If you're a) super-rich or b) financially screwed so badly you're beyond caring, then the Organic Supermarket has steak that defies superlatives and butchers that give a hoot. The combination is compelling.

  • 4 fillet steaks cut ‘in the round’
  • 4 tbsp olive oil
  • 4 bunches fresh local spinach
  • 1 red chilli, chopped
  • 4 cloves garlic, sliced
  • 4 spring onions, sliced
  • 1 tsp salt

Red Wine Sauce

Date Caramelised Onions

Wash and de-stem the spinach and then leave it in a colander or large bowl to drain thoroughly.

Pan fry each fillet steak to seal them in 2 tbsp of oil and place them on an oiled baking tray.

When you’re almost ready to serve, put them in the oven (and have the red wine sauce and caramelised onions warming) at GM9/240C/475F for 5 minutes blue, 10 minutes medium rare, 15 minutes medium and 20 minutes cremated. While the steak is cooking, heat the rest of the oil in a large covered pan and add the chilli, garlic and onions, then the spinach, fry this, turning so that it wilts and then cover it on a low heat. You’re looking to time this so that you’re covering the spinach as the steaks finish, so about five minutes before the steak is due is about right.

When the steaks are cooked, turn the heat off and let them sit for five minutes while you get everything ready to plate up.

Use a cooking ring to place the spinach on each warmed plate (let it drain off when you remove each batch from the pan and then use a paper towel to soak up any liquid on the plate. Place the steak on top of the spinach, the caramelised onion on the steak and then the sauce around. Remove the ring, add the potato or other vegetables to the plate and you’re in business.
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EyeOnDubai said...

The new Organic Supermarket in Dubai Mall is well worth a look - it's the biggest and best yet. I'm a big fan.


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alexander... said...

FYI, unusually, I'm not removing the spam. This is because the spammer website is registered to:

Florin Campulungeanu ()
Al Barsha
Dubai, 29948

Do please feel free to have a chat with him, folks...

The Wizard of D said...

I called the guy... his mobile is switched off now... I hope another (dumb) would be spammer sees this.... and stays away.

Dubai Entrepreneur said...

The steak reaaaaaaaally looks good though :)

DXBluey said...

Well... on Saturday, with a terrible hangover I went to the Satwa Organic store looking for these fabled steaks. Only, of course, it was shut and had relocated to the hell that is the Dubai Mall...

So went through the labyrinth and eventually found the store. The butchers tried for 10 minutes to make me buy their 100g slivers of beef...

Eventually persuaded them to cut 2 x 250g in the round steaks. 119dhs per kg was not so bad I thought.

So the great prep began last night for my wife's birthday meal. Starter all done and went fine. Prep the sauce, takes a while, but was working out good.

Oven on, whacked up to 240C, potatoes cooking... but why the oven was stuck at 200C and not rising? And the sauce is no longer bubbling... the f**king GAS had run out. We change it about 2 or 3 times a year and it ALWAYS craps out in an important meal - never when heating beans. Xmas day once with a whole duck in the oven... ARRGHHH.

So the steaks had to be pan fried on the electric hob. It all turned out fine I guess, the sauce was very, very good. The steaks excellent, but can't help thinking the oven method would have produced better results.

Will try again and the trek to Organic store in the Mall is worth it...


alexander... said...

Poor old Bluey!!!

Incidentally, when you can get Spinneys to cut a decent steak in the round, their NZ steak is usually good - in case you want to avoid the trek next time!

And, BTW, the fabled John Tovey cuts a slit in the fillet and fills it with toasted slivers of garlic and a spoon of mushrom pate, then seals the steak with a slice of streaky bacon that's been lengthened with the blade of a knife. The rest of the method is the same as these - it's a stunner!

Thought that might cheer you up a bit!!!!!

Susan Lea Howley said...

I added a knob of butter to fry it off in on top of the oil - then fried off some Thyme prior to sealing the steak - winner ;)