Minute Steak Forestiere with Deep Fried Herb Butter


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 4 × 120g Beef fillet portions
  • 50ml Clarified butter
  • 16 pieces Sautéed potatoes
  • 1 Garlic clove, crushed
  • 1 Sprig thyme
  • 20 pieces Lardons of pancetta
  • 25g Whole butter
  • 25ml Olive oil
  • 120g Mixed wild mushrooms
  • 100g Lyonnaise onions
  • 4 pieces Deep fried butter
  • Vegetable oil for deep-frying the butter
  • 25ml Vegetable oil
  • 12 Picked leaves of flat leaf parsley
  • Salt
  • Freshly ground pepper


Place the beef fillets, one piece at a time, between 2 sheets of cling-film. Using a meat mallet, gently bat out the meat to a diameter of 13cm, ensuring an even thickness. Place a 12cm pastry ring in the centre of the meat. Take a sharp pointed knife and trim around the meat to produce a neat 12cm round.

Heat the clarified butter in a large cast-iron pan and add the potatoes, garlic and thyme. Season with salt and freshly ground pepper and fry the potatoes for 6 minutes, tossing frequently until tender. Add the lardons and continue to cook until browned. Add the whole butter and continue to cook for a further 2 minutes. Drain the potatoes and lardons and remove the garlic and thyme. Check the seasoning and adjust if necessary.

Heat the olive oil in a heavy-based pan, add the mushrooms and sauté for 3-4 minutes until golden brown. Season to taste with salt and freshly ground pepper. Drain well and mix through the potatoes and lardons and keep warm while preparing the rest of the dish. Reheat the Lyonnaise onion over a low heat.

Heat the vegetable oil to 180°C and deep-fry the herb butter until golden. Drain on kitchen paper to absorb any excess oil.

In a heavy-based pan, heat 25ml vegetable oil until almost smoking. Season the beef with salt and freshly ground pepper and sear in the pan for 30 seconds on each side. Remove from the pan and rest the beef for 1 minute.

Place a 12cm pastry ring in the centre of a plate and spread a thin layer of Lyonnaise onion into it. Gently remove the pastry ring. Place a piece of beef on top of the onion and spread a thin layer of the Lyonnaise onion over the surface of the beef. Spoon over the potatoes, lardons and mushrooms and top with the deep-fried butter. Garnish with the picked leaves of flat leaf parsley.