Strawberry Beef Filet
- 2 oz. superfine sugar
- 6 oz. strawberries, hulled and chopped, plus extra to garnish
- 2 tsp. black peppercorns, crushed
- Juice of 1 small lemon
- 1 1/3 C. beef stock
- 4 oz. unsalted butter
- 4 Texas prime beef filet steaks
- 1 Tbs. olive oil
Cook the sauce and strawberries with a squeeze of lemon juice in a pan for about 10 minutes until the mixture has the consistency of thin jam, over medium heat, stirring occasionally.
Sieve the sauce then allow to cool.
In a large non-stick skillet, toast the peppercorns until they are aromatic. Pour in the stock, then add the butter, and boil to reduce liquid by half. Stir in the strawberry mixture and the rest of the lemon juice; reduce to a rich sauce consistency.
Meanwhile, heat a grill or ridged grill pan over high heat. Brush steaks with oil and sprinkle with salt. Cook to desired doneness (2-3 minutes for rare, and up to 5 minutes each side for well done.) Serve immediately with the sauce and garnish with fresh strawberry slices. Serve with garlic mashed potatoes and steamed veggies.