recipe

Beef Fillet Steak with Vanilla and Basil Ice Cream, and Chilli, Honey Blueberries

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Suitable Cuts: Beef fillet steaks

Temperature: Gas 4-5, 180°C, 350°F

Serves: 2

Cooking Time Detail: about 3 minutes each side for rare - total 6 minutes
about 5 mintues each side for medium - total 10 minutes
about 7 minutes each side for well done - total 14 mins

Ingredients:

• 2 lean beef fillet steaks
• Small tub of real vanilla ice cream
• 6 fresh basil leaves, torn
• 100g (4oz) blueberries
• Dash Tabasco chilli sauce
• Drizzle of honey (about 15ml (1tbsp))
• Freshly ground black pepper

Method:

Preheat oven.

Remove ice cream from the freezer and allow to soften very slightly.

Using a small teaspoon measuring spoon or teaspoon, scoop out small balls of the ice cream. Place on a (freezer suitable) plate, add the roughly torn basil and carefully roll the balls in the basil. Return to the freezer to harden (this can be done the night before) - make about 6 balls, that's 3 per steak. (Place on a rose petal if you are being really romantic!)

Place the blueberries on a baking sheet, add a dash of chilli sauce and drizzle with honey. Place in oven for about 5 minutes until blueberries just start to soften.

Season the steaks well and place on a preheated griddle or grill pan (the simple golden rule when cooking steaks is a hot pan, griddle or grill). Cooking times as recommended above.

Allow the steaks to rest for a couple of minutes before serving.

Serving Suggestion:

Serve topped with the vanilla basil ice cream, chilli blueberries and steamed asparagus, and of course champagne with a dash of vanilla.....