My Perfect Valentine's Day Meal - Fillet Steak in a Worcestershire Cream Sauce

This recipe is some 20 odd years old.  I know this because it was from a meal I had way before my eldest was born and he's now 19 and studying at University!  The story goes that my husband and I went out for dinner one night and I ordered a fillet steak in a Worcestershire Sauce from the menu.  It was sublime, so I asked for the recipe. Needless to say, Chef was more than a little reluctant to give away his recipe, but he did give me the list of ingredients, without the quantities, so I had to set about creating this myself.  I've 'toned it down' a little with the addition of cream it's a bit tangy for my daughter without, but either way this is one delicious dish.

If the way to a person's heart is really is via their stomach, then this surely is the way to get you there.

To create my Valentine's dish for 2 is as simple at this....

15ml Rapeseed oil (I recommend locally produced Farrington's Mellow Yellow)
1 small onion, chopped finely
2 Fillet steaks
50g Mushrooms, sliced
5ml Plain flour
1 Knorr Beef Stock Pot
125ml Boiling water
15ml Worcestershire Sauce
5ml Tomato puree
Salt and Pepper to taste
30ml Double cream

1. Heat the oil in a frying pan until it lightly shimmers.
2. Fry the onions until lightly golden in colour.
3. Add the fillet steak to the pan and braise the on both sides until cooked to your preference, then remove the steaks from the pan to rest.
4. Lightly fry the mushrooms until browned.
5. Dissolve the stock cube in the boiling water.
6. Add the flour to the frying pan and mix to absorb all of the oil.
7. Add the Worcestershire Sauce and tomato puree to the pan and mix.
8. Gradually add the stock, stirring constantly until thoroughly mixed and no lumps are present.
9. Add the double cream and stir through.
10. Season to taste with salt and pepper.
11. Return the steak to the pan and heat through.
12. Serve.

I chose to serve our dinner with Potato Dauphinoise, Sweet Potato Fondant and roasted mixed vegetables. (Click on the links to take you to my recipes for these dishes).

I created this meal for the Central England Co-Operative.  I was sent a voucher with which to purchase my ingredients. All of the ingredients above were sourced from my local Co-Op.

Sweet Potato Fondant

This can be made easily with either sweet potato or normal potatoes, but I really love the added flavour that sweet potatoes bring to a meal and cooked this way is certainly no exception.  It's incredibly simple and incredibly tasty too.

15ml Rapeseed Oil (I recommend Farrington's Mellow Yellow)
50g Butter
1 large Sweet potato (enough for one or two slices per person)
1 Knorr Chicken stock pot, dissolved in
75ml Boiling water
Salt and Pepper to taste

1. Peel the sweet potato.
2. Cut in to 2cm (1") thick rounds.
3. Heat the oil and the butter in a pan until the butter is foaming.
4. Add the sweet potatoes to the pan, flat side down and cook for 2-3 minutes each side until golden brown in colour.
5. Carefully add the stock to the pan (it may spit a little, so be careful).
6. Season with salt and pepper to taste.
7. Cover the pan and simmer gently for 10-15 minutes until tender and cooked through.
8. Serve with some of the cooking liquid spooned over the top.

To add a decorative element to your plate, why not try cutting the potatoes with a shaped metal cookie cutter?  Hearts and flowers for your loved one, or into a character for your children to make mealtimes interesting whilst still giving them one of their 5 a day.

This is the perfect vegetable accompaniment to so many meals and goes beautifully with my Valentine's Day menu of Fillet Steak in a Worcestershire Cream Sauce.

Enjoy! x