Golden shallots and a touch of lemon enliven the mushroom stuffing for the steaks.
For the Maître d'Hôtel Butter
125 g butter, softened
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
For the Mushroom Stuffing
60 g butter
4 golden shallots, peeled and finely chopped
4 mushrooms, wiped and finely chopped
Finely grated rind and juice of 1/2 lemon
Salt and freshly ground black pepper
For the Steaks
4 beef fillet steaks, each about 200 g
Salt and coarsely ground black pepper
2 tablespoons olive oil
125 g butter
2 bunches fresh spinach, stalks removed, washed
1/4 teaspoon freshly grated nutmeg
4 tablespoons brandy
Grilled tomato halves, to garnish
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Directions Preparation:30min › Cook:20min › Extra time:10min › Ready in:1hour
To make the maître d'hôtel butter, blend the butter with the parsley, salt, lemon rind and juice, then shape into a roll about 3 cm in diameter. Wrap in greaseproof paper and roll until smooth and even. Chill until required.
To prepare the mushroom stuffing, melt the butter in a frying pan and cook the shallots on low heat until just beginning to soften, about 5 minutes. Add the mushrooms, lemon rind and juice and cook, uncovered, until the mushrooms are tender and the liquid has almost evaporated. Season to taste and set aside.
Using a sharp knife, carefully cut a horizontal pocket in the side of each steak to within 1 cm of the edge. Fill generously with the mushroom mixture and season with salt and black pepper. Heat the oil and half the butter in a heavy-based frying pan until sizzling hot, add the steaks and cook for 4–6 minutes on each side for medium-rare, or until done to your liking. Set the meat aside to rest; keep warm.
Meanwhile, blanch the spinach in boiling water for 1 minute and drain well. Melt the remaining butter in a saucepan, add the nutmeg and spinach and cook for 1–2 minutes, or until tender and hot. Spoon the spinach onto a large, heated serving plate, or individual plates, and arrange the steaks on top. Cover and keep hot.
Add the brandy to the frying pan and boil rapidly for 30 seconds, stirring and scraping any browned residue off the bottom of the pan. Cut the maître d'hôtel butter into eight slices. Pour the brandy over the steaks and top with the maître d’hôtel butter. Garnish with grilled tomatoes and serve.