Serves: 1

Fillet Valentino

FG 6 | CC 14

Filet valentine lg thumb

Fillet Valentino

Fillet Valentino Tempting on the tastebuds and quick-and-easy to cook.

  • 2 x 150g lean fillet steak
  • 1 tbsp black or mixed peppercorns
  • 2 tsp olive oil
  • 2 cloves garlic (crushed (optional))
  • 2 tbsp brandy
  • 4 tbsp single cream
  • 120 g mixed mushrooms (sliced)
  • 1 tsp cornflour
  1. Press the crushed peppercorns into the steak
  2. Heat 1tsp oil in a non–stick pan and cook steaks for 2 minutes each side for rare, 3-4 minutes for medium and 5 minutes each side for well done.
  3. Remove from pan and keep warm.
  4. Add 1 tsp oil to the pan and gently fry the garlic for 1 minute.
  5. Stir in the brandy and cook for another minute.
  6. Add the cream and mushrooms and cook for 3 minutes.
  7. Mix the cornflour with a little cold water and add to the pan.
  8. Stir until the sauce thickens.
  9. Return the steaks to the pan and re-heat until sizzling.

Serve each steak with a medium jacket potato and a salad of No Check vegetables - add 6 Checks per person.