Grilled Fillet Steak on the Bone by Imi Kader

Essential  Cuisine

Essential Cuisine

Standard Supplier 19th August 2014

Grilled Fillet Steak on the Bone by Imi Kader

Grilled Fillet Steak on the Bone by Imi Kader

Ingredients

  • Serves 2
  • 10oz fillet steak on the bone
  • 6 Heirloom carrots,
  • 4 stems of asparagus,
  • 6/8 cherry tomatoes on the vine
  • 1 large jacket potato
  • Sea salt
  • Sweet potato puree
  • 50g Sweet potato
  • 1 banana shallot
  • 2 cloves garlic
  • 80mls Essential Cuisine Vegetable Stock
  • 20g butter
  • Beef truffle Jus
  • 1 banana shallot
  • 2 cloves of garlic
  • 1.5g rosemary
  • 40g butter
  • 1 litre Essential Cuisine Signature Beef Jus
  • Truffle for grating

Method

Peel carrots and steam along with the asparagus for 3 minutes. Sauté both in butter for 1 minute. Drizzle oil and add a pinch of sea salt to the cherry tomatoes, place in a hot oven for 2 minutes.
Fillet steak:
Grill to your preference. Imi recommends serving it rare.
Sweet potato puree:
Sautee the sweet potato with shallots and garlic, add Essential Cuisine Vegetable Stock to 80mls of water and add. Cook for 8 minutes, blend to a puree, pass through a chinois and add butter to serve.
Gaufrette potato:
Adjust the mandoline so that the ridged blade is exposed by approximately 1/8 of an inch.
Remove the peel. Hold the potato at a 45 degree angle, and run it over the ridged blade of the mandoline. Discard the first slice, as it will be unusable. Turn it 45 degrees in the opposite direction, this will make the first waffle-cut slice. Repeat the process, turning the potato after each pass over the blade to maintain the waffle. Place the slices in cold water to keep them from oxidizing.
Deep-fry the potatoes at 130°C until golden brown.
Beef truffle jus:
Sauté the shallots, garlic and rosemary with a knob of butter. Add in the Essential Cuisine Signature Beef Jus and reduce to coat the back of a spoon. Pass through a chinois and add a knob of butter to give add a shine. Lightly grate truffle to taste.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.