Steak Supper Presented by Lekker Laa
Renu’s Butter- fried Fillet Steak with Black Pepper Sauce and Keto Yorkshire Puddings
Recipe by Renu Malani | Photo by Veronica Modesti
400g New Zealand tenderloin
40g onion, finely chopped
50g salted butter
1tsp freshly cracked pepper, to taste
1 beef or vegetable stock cube
160ml double or whipping cream
Season the steak well with fresh cracked black pepper and some sea salt flakes, pressing the seasoning into the steak to make it stick. Drizzle with olive oil and leave to marinade for at least one hour. To make the black pepper sauce, use a small saucepan and sauté the onion in 25g salted butter until very soft. Add the freshly cracked pepper and crumble in a stock cube. Fry it all together. Remove from the heat and stir in 100ml cream. Taste and adjust for seasoning and thickness, thinning it out with a little water if needed.
To make six Keto Yorkshire puddings whisk together the egg, arrowroot, 60ml cream and a good pinch of salt. Heat ½tsp of butter for each Yorkshire in a muffin tin till very hot. Evenly pour the batter in to the hot butter. Bake in a hot oven for about 30 minutes.
Next, fry the steak in 20g hot, melted salted butter (about three minutes on each side) in a very hot, preferably castiron pan. Baste the steak with butter from the pan as it cooks and sear the sides well. Rest the steak on a cutting board for a few minutes and then slice thickly. Drizzle with the black pepper sauce to serve with the Yorkshire puddings and a side vegetable or salad.
If you are inspired by this recipe, visit www.lekker.hk. Founded by two DB residents, Neil Schonken and Ainslie Vosloo, Lekker Laa is a specialty online food and wine business now delivering to DB. On top of delicious wine and meat (such as traditional boerewors) from South Africa, Lekker carries salmon from Norway, bacon from the Netherlands and steak from Australia, New Zealand and South Africa.steak