Ingredients

For the Steaks
2 DukesHill fillet steaks
 
25g Ampersand butter
 
Sea salt and freshly ground black pepper
1 tbsp olive oil
2 garlic cloves, lightly crushed
2-3 springs fresh thyme or rosemary

For The Shallot Béarnaise
1 tbsp Ampersand butter
 
1 jar DukesHill Béarnaise Sauce
 
1 shallot, finely sliced
1-3 tbsp warm water or cream, to loosen

To Serve
Truffle & Parmesan Mashed Potato
 
Creamed Leeks
 
25g Parmesan, finely grated (optional, for a golden top)

Optional Sides
Sautéed mushrooms in butter and thyme
Grilled vine tomatoes for a fresher finish
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Pan-Seared Fillet Steaks with Shallot Béarnaise

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An indulgent restaurant-style steak dinner for two, made effortlessly at home. Tender DukesHill fillet steaks are pan-seared and served sliced over parmesan topped creamy leeks, finished with a silky béarnaise sauce warmed until perfectly spoonable. Served with truffle mash on the side, it’s an elegant date-night centrepiece made for sharing.
Servings 2
Prep Time 15 minutes
Cook Time 25 minutes

Directions

Prepare the steaks

  1. Step 2 Remove the fillet steaks from the fridge 20 minutes before cooking. Pat dry and season generously with sea salt and black pepper.

Sear and baste

  1. Step 4 Heat a heavy-based pan over high heat with a drizzle of olive oil.

  1. Step 5 Once hot, add the steaks and sear for 2–3 minutes per side for medium-rare.

  1. Step 6 Add the Ampersand butter, garlic, and herbs, then baste the steaks for the final minute.

  1. Step 7 Remove to a warm plate and rest for 10 minutes.

Warm the sides

  1. Step 9 Heat the DukesHill Truffle & Parmesan mash until piping hot.

  1. Step 10 Warm the Creamed Leeks, then spoon onto plates. Cover with grated Parmesan.

Make the pourable shallot béarnaise

  1. Step 12 Soften the sliced shallot gently in a small pan you cooked the steaks in (removing the garlic & thyme) with a teaspoon of Ampersand butter.

  1. Step 13 Take the pan off the heat and allow to cool. Add the DukesHill Béarnaise Sauce. Stir in a splash of warm water or cream until silky and spoonable - perfect for pouring over the steak.

Plate and serve

  1. Step 15 Slice the rested fillet steaks and arrange them over the parmesan creamy leeks. Spoon over the warm shallot béarnaise and serve with truffle mash on the side.

  1. Step 16 Add sautéed mushrooms for richness, or grilled vine tomatoes for a lighter, seasonal finish.

CHEF’S TIPS

  1. Step 18 Rest the steak: Allowing the fillets to rest keeps them tender and juicy.

  1. Step 19 Warm béarnaise gently: Heat slowly over low heat and loosen with a splash of cream or water - never allow it to boil.

  1. Step 20 Add texture: A parmesan- grilled finish on the leeks makes the dish feel truly restaurant- worthy.

Recipe Note

Served with Truffle & Parmesan Mash and Parmesan Creamy Leeks.