What could be nicer than a fillet steak done on the griddle served in a little pool of pan juices and marsala. My butcher knows I am fussy about my steak and always keeps aged fillet for me. I have it cut 3-4 cms thick. I never butterfly it just squash it a bit with the heel of my hand to spread it out a little. The meat is so tender even when raw. It is an expensive cut and the flavour and texture so meltingly delicious it needs little in the way of embellishment.
Oil the steak' not the pan or you will get a smoke filled kitchen' and give it a good grinding of black pepper
Place on a hot griddle and squash it a bit with a fish slice or spatula to get those nice ridges. Cook for three minutes then flip over and cook on the other side until you just see the blood beginning to ooze. This will give you a steak with a thick pink band but no blood. Remove from the pan and leave the steak to rest on a warm plate and while it is doing so add some marsala to the pan to deglaze. As it is frothing add a chunk of butter and whisk in. Pour over the steak. Wonderfully simple and so tasty.
Serve with chips..........what else.
OFM editor Allan Jenkins joins film-maker Howard Sooley on a fishing boat pilgrimage to the Lagavulin distillery on the Hebridean island of Islay The pla...