Flame-grilled fillet recipe with mustard and Worcestershire sauce by Peter Finlayson.
Ingredients
1 fillet, matured
Basting Sauce
60 ml hot English mustard powder
300 ml Worcestershire sauce
6 cloves garlic, crushed
30 ml olive oil
salt and freshly ground black pepper
Recipe
Serves 4-6
Prepare a wood fire. In a small bowl, mix the ingredients for the basting sauce (quantities will vary according to the size and quantity of meat used). Baste the steak.
While the coals are still hot, place the steak on the grid. Use the rest of the sauce to baste as it cooks.
Serve with oven-roasted brown mushrooms (peeled, drizzled with olive oil, and topped with breadcrumbs, garlic, butter, and freshly chopped parsley) and roasted vegetables such as cauliflower florets, courgette [baby marrow] slices, green and yellow pepper strips, and butternut slices.
Or boiled baby potatoes with butter and parsley and steamed green beans with fried garlic, lemon zest, and olive oil dressing.
Wine Pairing
Bouchard Finlayson Galpin Peak Pinot Noir
‘Pinot is very fragile; it needs space on the dinner table; mix it with other wines and they will knock it to pieces. The Burgundians even taste Chardonnay after Pinot so as to not overwhelm it.’