When its a Special Occassion, does not mean Chipotle is not on the menu
Serves 4
Ingredients
For the steak
4 x 150g/6oz fillet steaks
1 tbsp olive oil
salt and freshly ground black pepper
For the smoked chilli butter
225g/8oz unsalted butter, at room temperature
2 tbsp lemon juice
2 tbsp each chopped fresh parsley, rosemary and thyme
2 canned anchovies, drained and finely chopped
1 tbsp finely chopped shallot
4 tbsp ready-made smoked barbecue sauce
2 smoked chipotle chillies
½ tsp salt
¼ tsp ground white pepper
For the vegetables
60g/2½oz butter
400g/14oz small potatoes, boiled until tender, peeled and halved lengthways
1 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
200g/7oz girolle mushrooms, trimmed and sliced
200g/7oz purple sprouting broccoli, blanched
Preparation method
For the steak, place the steaks onto a clean work surface, cover with cling film and flatten with a rolling pin until 1cm/½in thick. Brush with
olive oil and season with salt and freshly ground black pepper.
Heat a griddle pan and chargrill the steak for 2-3 minutes on each side, for rare meat, or longer, until cooked to your liking. Remove from
the pan and set aside to rest in a warm place.
For the smoked chilli butter, place all the chilli butter ingredients into a food processor and blend until smooth. Place into a small serving
dish.
For the vegetables, heat half of the butter in a frying pan and sauté the potatoes for 4-5 minutes, until golden-brown and crisp. Sprinkle over
the parsley, season well with salt and freshly ground black pepper and stir.
Heat the remaining butter in another frying pan and add the mushrooms. Stir fry for 2-3 minutes until just tender, then add the purple
sprouting broccoli and season, to taste, with salt and freshly ground black pepper.