144 Fillet Steak Washington

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Fillet steak 2 lbs. 2 lbs. 1 kilo
Clarified butter ¼ cup 2 oz. 60 grams
Black peppercorns and salt To season To season To season
Mushrooms 4 large 4 large 4 large
Puff pastry 1 lb. 1 lb. .5 kilo
Lemon 1 1 1
Cayenne pepper To season To season To season
Egg 1 1 1
Clarified butter for deep fryer (or oil) To deep fry To deep fry To deep fry
For Garnish:
Small potatoes 2 lb. 2 lb. 1 kilo
Parsley Several sprays Several sprays Several sprays
Mint 2 small heads 2 small heads 2 small heads
Butter ¼ cup 2 oz. 60 grams
Salt and white pepper To season To season To season


Method of Preparation

  1. Trim steaks of all fat and sinew and season.
  2. Roll pastry -inch thick.
  3. Beat egg well.
  4. Parboil potatoes 10-12 minutes and skin.
  5. Finely chop mint.
  6. Wash mushrooms and remove stalks.

Method of Cookery

  1. Heat shallow pan and add clarified butter.
  2. Place steaks in pan, sear both sides and edges.
  3. Remove steaks, place on wire cake stand, reduce heat of pan, add mushrooms (vein side uppermost). Season with a few drops of lemon juice, a dusting of salt, and a sprinkle of cayenne pepper. Turn mushrooms and cook to just darken seasoned side. Remove mushrooms and place on top of steaks to cool.
  4. Take a cup that fits over steak and use to mark out a circle on pastry. Repeat four times, cutting ½-inch wider than the cup. Take a saucer and check that the impression created by the inverted saucer rim is a good inch wider than the cup size. Repeat four times and cut out.
  5. Pat steaks and mushrooms dry with a clean cloth. Place the small round of pastry on the table–brush lightly with beaten egg; place steak in center and put mushrooms on steak. Brush the large round of pastry with egg. Place pastry (egg-washed side down) on top of the mushroom and steak. Press the edges of pastry and crimp together to seal completely.
  6. Place sealed steaks in paper bag and put in refrigerator. If they are kept overnight, they must be removed from the refrigerator 30 minutes before cookery.
  7. To cook: Heat clarified butter to 375°F. and place the pastries in very gently with a perforated spoon. They may now be left for 7 minutes.


Cover the serving dish with paper doilies and remove the cooked steaks to the dish. Arrange neatly and surround with the boiled potatoes, mint, and sprigs of parsley. Serve with a colorful “all in salad” and full-bodied Hermitage.