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Fillet Steak with Vanilla-Balsamic Gaze

4 x 200g/7oz. fillet steaks
2 garlic cloves, crushed
Freshly ground black pepper
2 tbl. virgin olive oil (or dripping)
200ml/7 fl. oz. Italian red wine
100ml/3 1/2 fl. oz. jellied beef stock
1 vanilla pod, split
2 tbl. Stancato’s balsamic vinaigrette dressing
Salt, (to taste)
1 tbl. butter, cubed
200g/7oz. mixed herb salad
Serves 4

  1. Rub the steaks with garlic and dust with pepper. Heat the oil in a large non-stick pan. Sizzle steaks for 2-3 minutes each side. Set in a warmed oven (about 150 degrees C/ 300 degrees F/gas mark 4) to stand while the glaze is prepared: turn up the heat to full.
  2. Add the wine, stirring to deglaze all the sediment. Add the jellied beef stock and the vanilla pod which has been split down its length and all the fine black seeds scraped out.
  3. Cook down, again until the vanilla tastes very prominent and the volume has reduced. Add all the of the balsamic vinaigrette and the butter, bit by bit to the bubbling sauce.
  4. Season with salt and pepper. Heat and shake until a glaze forms. Remove the vanilla pod carefully scraping off all of the glaze and returning it to the pan. Wash and dry the pod. Keep for other uses, perhaps, later.
  5. Drizzle the sauce over the rate beef served whole or sliced. Serve on a bed of salad, adding no dressing; just the glaze.