This recipe from Marco Pierre White is a delicious and simple way of using a good quality fillet steak – glazing it with Knorr Rich Beef Stock Pot and adding mustard and chives is a great way to give it a lift.
Bring a pan of water to the boil. Add an unopened Knorr Stock Pot to the hot water and set aside, so that the contents melt inside its wrapping.
Heat a large, heavy-based frying pan, allowing the pan to get very hot. Add 1tsp olive oil to the pan. Once the oil is hot add the 2 fillet steaks.
Fry over medium heat for 3-5 minutes, then turn over to brown the other side, frying for a further 3-5 minutes, depending on how you want your steak done.
Towards the end of the cooking time, turn off the heat and put to one side.
Carefully remove the Knorr Stock Pot from the hot water. Cautiously open the container, bearing in mind that the plastic will be very hot.
Using a pastry brush, glazing both sides of the steak with the Stock Pot.
Spread Dijon mustard on one side of each steak fillet and then place the mustard side in the chopped chives, making sure it is evenly coated with the herb.
To serve, place the steak on a warm serving dish, adding a drizzle of olive oil and a garnish of parsley.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.