Fillet steak with creamy mash is the British treat-night plate — tender centre, buttery mash, and a simple pan sauce. Sear Fillet Steak 2x 6oz quickly, rest, and serve over mash with mustard cream. Shop Fillet Steaks and Buy Steaks Online when you want butcher fillet, not thin supermarket steaks.
Ingredients
- 2 × 6oz fillet steaks, room temperature
- 1 tbsp oil; 20g butter
- 800g potatoes for mash; 50g butter + splash of cream or milk
- Sauce: 100ml single cream, 1 tsp Dijon, splash of stock, salt and pepper
- Optional: wilted spinach or green beans
Method
- Boil potatoes until tender; mash with butter and cream, season well. Keep warm.
- Pat fillets dry and season. Heat a pan until hot; add oil, then steaks. Sear 2–2½ minutes each side for medium-rare (about 52°C), basting with butter.
- Rest steaks 5 minutes. Tip cream, Dijon and a splash of stock into the pan; simmer 1–2 minutes into a light sauce.
- Pile creamy mash, top with fillet, spoon over mustard cream, and add greens.
- Tip: do not press the fillet in the pan — it stays tender when left alone.
One pack of Fillet Steak 2x 6oz is two generous plates. Browse Buy Steaks Online when you want sirloin or ribeye instead.
