Fillet steak with lemon-thyme butter and olive oil mash
This fillet steak with lemon-thyme butter features tender beef fillets paired with a creamy olive oil mash. The dish combines zesty garlic, mustard, olives, and capers for a rich and satisfying meal.
Cook time 20 min
Prep time 30 min
Ingredients:
1/3 cup butter2 garlic cloves
2 tsp mustard
1/3 cup olives
1 tbsp capers
1/2 cup olive oil
4 beef fillets
4 potatoes
1/3 cup sour cream
2 tbsp lemon juice
Experience the luxurious taste of fillet steak with a zesty lemon-thyme butter, accompanied by a creamy olive oil mash for a satisfying and well-balanced meal. This recipe pairs succulent beef fillets with the flavors of garlic, mustard, olives, and capers, delivering a delightful culinary experience.
Instructions:
- Take the butter out of the fridge to let it soften.
- Mince the garlic cloves.
- Finely chop the olives and capers.
- Peel and cut the potatoes into even chunks.
- In a small bowl, combine the softened butter, minced garlic, mustard, chopped olives, and capers.
- Add the lemon juice and mix well until all ingredients are evenly incorporated.
- Transfer the mixture onto a piece of parchment paper and roll it into a log. Place it in the refrigerator to firm up while you prepare the rest of the meal.
- Place the potato chunks in a large pot and cover with cold, salted water.
- Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
- In the pot with the drained potatoes, add the sour cream and olive oil.
- Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Preheat a grill or large skillet over medium-high heat.
- Season the beef fillets with salt and pepper on both sides.
- Add a little olive oil to the skillet if using, and cook the fillets for about 4-6 minutes on each side, depending on your desired doneness (use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well-done).
- Place a generous spoonful of olive oil mash onto each plate.
- Lay the cooked beef fillet on top of the mash.
- Slice the chilled lemon-thyme butter into rounds and place a round on top of each fillet to melt slightly from the heat of the steak.
- Garnish with a sprinkle of fresh thyme or parsley if desired.
The combination of the tender, juicy fillet steak and the rich, creamy olive oil mash creates a dish that is both sophisticated and comforting. Adding the vibrant lemon-thyme butter elevates the flavor profile, making it a memorable meal perfect for any special occasion.
Fillet steak with lemon-thyme butter and olive oil mash FAQ:
Cook the fillets for about 4-6 minutes on each side over medium-high heat. The exact time depends on the desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well-done.
Yes, you can substitute olive oil with another oil like avocado oil or melted butter; however, this may slightly change the flavor profile of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the beef.
A large skillet or grill pan works best for cooking fillet steaks. Make sure it’s preheated to ensure a good sear.
Greek yogurt or heavy cream can be used as a substitute for sour cream in the olive oil mash, though they will alter the flavor and texture slightly.
Cooking Tips:
- Choose high-quality beef fillets.: Invest in good quality, tender beef fillets for the best results.
- Let the butter soften naturally.: Let the butter come to room temperature before mixing it with other ingredients for a smoother consistency.
- Use a meat thermometer.: To achieve the perfect level of doneness, use a meat thermometer to ensure the fillets are cooked to your desired temperature.
- Season well.: Don't skimp on seasoning both the meat and the potatoes to bring out the full range of flavors.
- Let the steak rest.: After cooking, let the steak rest for a few minutes to allow the juices to redistribute, ensuring a juicy and tender bite.
- Blend the olives well.: For a smoother olive oil mash, make sure to finely chop or blend the olives before incorporating them.
Nutrition Facts
4 ServingsCalories 750kcal
Protein 70g
Carbohydrates 36g
Fiber 4.78g
Sugar 2.52g
Fat 70g
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