Minute Steak

Name: Minute Steak
Yield: Serves 1
Cuisine: French
Ingredients: 1 tablespoon well-reduced veal stock; 20 g clarified butter; 180 g fillet steak, cut into 3 x 1cm-thick slices across its width; 60 ml dry red wine; 30 g eschalots, finely chopped; 1 tablespoon finely chopped curly-leaf parsley; 20-30 g cold unsalted butter, finely diced; freshly ground black pepper

Preparation info

Serves
1

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

A minute steak is cooked quickly in a pan. Speed and high heat are the essentials for the success of this dish, so for best results cook a maximum of 2 portions at a time. The best accompaniment is shoestring chips [frozen, if you like] or Sauté Potatoes.

Ingredients

180 g fillet steak, cut into 3 x 1cm-thick slices across its width
20 g clarified butter

Oceania
Europe
Australia
France
Main course
Gluten-free
Mediterranean

Method

Gently tap the slices of steak all over with the flat side of a meat mallet or an empty wine bottle. The aim is to gently flatten each slice a little, not crush it.
Select a suitably sized frying pan, add the clarified butter and heat until near-smoking. Add the slices of steak and seal for about 45 seconds on each side. Pour