Somewhere along the food heritage line, steak became the poster child for decadent dinners. And there’s no halal steak more decadent than the petite halal fillet.
When this tender halal steak is cooked just right at a medium rare temperature, and a pat of fat is added to the ingredient list, suddenly we have a whole new ball game.
Butter is the secret to this tender and flavourful combo. You could flavour your butter with herbs, onions or garlic, but our favourite is mushrooms. Because steak and mushrooms means true love. And when the butter melds with the pan-grilled meat, suddenly you have a succulent sauce all of its own, and for very minimal cooking effort.
Because it’s a part of the cow that doesn’t do any work, like walking or moving, filet doesn’t have the same amount of connective tissue that other cuts of beef have, resulting in a more tender bite. But on the flip side that means it doesn’t have any fat so doesn’t possess the marbling other cuts have, so it has less flavour. This cut should ALWAYS be cooked medium rare. Remember, the cooking time will continue once you pull it from the oven.
The Steak - What you need:
- 2 x 7oz Halal Filet steaks, at room temperature
- 1-2 cloves of garlic, peeled and thinly sliced
- 10 sprigs fresh thyme
- kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon butter
The Steak - How to cook it:
- Preheat oven to 200 degrees C.
- Season the steaks generously with kosher salt and ground black pepper. Season more than you think you’ll need as much of it comes off during the cooking process.
- Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned.
- Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145 degrees F for medium rare.
- Meanwhile, remove the Porcini Butter Compound from the fridge and slice into ½ inch slices.
- Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the halal fillets and garlic. Garnish with more fresh thyme if desired.
Porcini Mushroom butter - What you need:
- 15 grams dried porcini mushrooms, divided
- ½ cup (1 stick) salted butter, at room temperature
- 1 teaspoon kosher salt
Porcini Mushroom butter - How to make it:
- Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside.Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons.
- Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth.
- Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice.
Halalnivore delivers gourmet cut halal steak and burgers nationwide across the UK EVERY Thursday. Don't forget to order your halal steaks today and wow your friends and family with delicious gourmet halal steak cuts!
Going out to eat is over rated 😉