The delicious fillet steak with cognac cream

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Who can resist a perfectly cooked fillet steak? Not to mention one that’s served with a wickedly indulgent sauce? The succulence of Northern Ireland Farm Quality Assured fillet steak together with this rich and flavoursome cognac cream promises pleasure in every mouthful.


15 minutes


30 minutes



Oven Temp



2 thick Northern Ireland Farm Quality Assured fillet steaks
1 tsp of olive oil
1 clove of garlic peeled and cut in half (optional)

For the sauce:
3 tbsp. Cognac
150ml meat glaze or beef stock
150ml double cream
1 tsp of chives finely snipped

To serve:
200g baby potatoes
1 tsp of olive oil
1 red onion, sliced
50g sun blush tomatoes
100g chestnut mushrooms, cleaned and halved
A few chives, chopped

  1. Cook the baby potatoes in lightly salted boiling water until tender, drain and cut in half.
  2. Heat olive oil in a large frying pan and fry the red onion until soft then add the mushrooms and brown. Add the sun blush tomatoes, cooked potatoes and chives. Remove from the frying pan but keep warm while you cook the steaks.
  3. Heat a non-stick frying pan until it is very hot. Rub each half of garlic clove over each steak, then brush with a little oil.
  4. Place steaks in the frying pan and do not turn until they are sealed, which usually takes about 2 minutes. Turn steaks and cook for another 2 minutes, the steak is now rare. Cook for a further 1 minute more for medium rare or for 2 minutes for medium and three for medium to well done.
  5. Test to see if steaks are ready by pressing them with the tongs. The less movement, the more cooked they are. Avoid cutting the steaks to see if they are cooked, as this only releases the juices and dries them out.
  6. Remove the steaks. Cover with tinfoil to keep warm to rest while you make the sauce.
  7. Add the meat glaze to the pan and stir to release all of the flavours from the bottom of the pan and reduce a little. Add the cognac, then add the cream and bring to the boil. Add the chives.
  8. Place the warm steaks on to warm serving plates, and pour the excess juices left on the resting plate into the sauce. Serve with the potatoes, mushroom and tomato medley.