2 fillet steaks (from the tihin end of the fillet)
Rapeseed or other high burning point oil
Salt and pepper
1 small shallot or onion, finely chopped
A handful of button mushrooms
50g Butter, cold and cut into cubes
75 mls Chianti
Lots of Fresh Parsley, chopped
Method:
Bring the steak to room temperature before cooking and brush with oil on both sides. Season well.
Heat a griddle or frying pan until very hot and lace steak on a dry pan Do not move around, allow to seal and caramelise for a couple of minutes before turning over. The cooking time will depend on the thickness of your steak.
Check for doneness with your finger, I recommend rare for this dish
Leave to rest in a warm place for a minimum of 5 mins but preferably 10-15 mins while you make the sauce.
Soften the onions in a cube of butter in the steak pan with a pinch of salt.
Add the mushrooms to the pan,cooking for a few minutes. Add the wine to the pan and allow to bubble up for a few minutes.
Simmer until reduced by half
Add cubes of butter and shake to combine. It should now become glossy and thick. until thick.
Serve the steak with the Chianti Sauce on the side.
