My Brunch 
 
Preparation: 5 mins
Cooking: 10 mins Difficulty: Easy

This is what I like to have when I have to prepare something quick for my Sunday brunch. It is also a good option for your lunch during the weekdays. The fillet steak is cooked with some small rosemary sprigs to flavour the steak. Ask your butcher for a good quality butterfly fillet steak and then follow my recipe.

SERVES 1

Ingredients:

• 1 Butterfly fillet steak about 2 cm thick
• 2 or 3 Small rosemary sprigs
• 1 Knob of butter
• 75 ml (3 fl oz) Red wine

Directions:

Put the butter into a pan and melt it over low heat.

When the butter starts to bubble, put the steak into the pan.

Cook the steak for 1 minute.

Then, turn the steak onto the other side and cook for another minute.

Then, add the rosemary sprigs as shown in the photograph.

Now, turn the cooker to medium heat and pour the red wine onto the steak.

When the wine starts to bubble, start seasoning.

Sprinkle some black pepper.

After the pepper, add a pinch of salt.

Now, finish the steak turning it on both sides and cook it as you like (I like medium). Also, wait until the wine reduces a bit and loose its reddish colour turning dark red/brown.

Outside, the steak will get the colour of the wine but inside it will still keep its natural pink colour. The result will be a nice rosemary flavoured tender steak! I like to accompany this dish with some fries and a small portion of baby tomato salad dressed with extra virgin olive oil and balsamic vinegar, but for this I suggest you to see Baby tomato salad recipe.

---

Like the recipes? Bookmark us!