A very simple Fillet Steak Recipe with Pecorino and Rocket by Marco Pierre White.
I dig this recipe, Pecorino and rocket on a fillet steak is a really cool way to serve it. Especially if there is someone you want to impress without getting too technical.
Marco is using Sirloin Steak in the recipe but you can easily do this with any cut, in this instance we are suggesting fillet..
If you are going to use Sirloin always look for a coating of fat around the eye of the steak. If it does not have any fat it is going to taste like cardboard.
Marco uses stock cubes to season the steak, this he says improves the caramelisation and flavour of the meat.
You can always substitute the Pecorino for other hard cheeses like Parmesan.
|Beef Stock Cube||1|
1 . Heat up a little oil in a frying pan
2 . In a little bowl crumble up the beef stock cube and pour in a little olive oil.
3 . Mix it into a paste
4 . Rub the paste onto the fillet steak.
5 . Pop the steaks into the frying pan and cook for a few minutes each way, depending as to how thick the meat is.
6 . Allow the steak to rest for a few minutes before serving
7 . Prepare the rocket on the plate
8 . Chop some chives
9 . Peel the Pecorino or Parmesan
10 . Plate up and serve, drizzle with some Balsamic