Good Food Ireland - Fillet Steak

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Mar. 25, 2014

Good Food Ireland - Fillet Steak by Jay Collier from Marco Pierre White Steakhouse and Grill.


Fillet steak 226 Gram
Cracked black pepper 20 Gram
Cornstarch 14 Gram
Olive oil 3 Tablespoon , divided
Salt To Taste
Roasted tomato 1/2
For the potato chips
Potato 1 , wedged
Salt 1/2 Teaspoon , divided (Boiled in salt water)
Oil 1/4 Cup (4 tbs) (For deep frying)
For raisins
Salt 1/2 Teaspoon (Boiled in salt water)
Raisins 70 Gram
Unsalted butter 1/2 Ounce
Brandy 30 Milliliter



1. Preheat the oven to 180 degrees C/354 degrees F.


2. In a plate, mix together cracked black pepper and corn-starch.

3. Drizzle 1T olive oil over the steak and massage well. Place over the corn-starch mixture and liberally dust the top of the fillet.

4. In a heavy – based pan, heat the remaining olive oil and fry the steaks for 2 minutes each side, turning only once.

5. Place the steak into the oven and cook for 8 minutes.

6. Remove it from the oven and let it rest for 5 – 10 minutes.

7. In a pan, boil water with salt and add in the potatoes; cook for 4 minutes.

8. In a pan, heat the oil at 150 C/ 350 F and deep fry the potatoes for 5 minutes.

9. Take out and deep fry again at 180 C/ 354 F.

10. In a small saucepan, boil water with salt and add in the raisins. Bring to a boil and reduce the heat, let it simmer for 5 minutes.

11. Take off from the heat and drain the raisins; rinse under cold water. Set aside.

12. In a saucepan, add butter and raisins. Pour in the brandy and burn the alcohol.


13. In a serving plate, place steak and top with raisin sauce. Serve along with potato chips and roasted tomato. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 612Calories from Fat 370

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 114 mg4.75%

Total Carbohydrates 13 g4.3%

Dietary Fiber %


Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet