Do you know where your pan-fried fillet steak with a perfectly grilled crust and beautifully pink meat comes from? This Dutch beef steak with mushrooms and cognac sauce is often seen as one of the forerunners. When you fry a steak in a pan, you can accurately choose your level of doneness and enjoy the most tender cut of fillet you’ve ever had. It’s the perfect home-cooked meal to enjoy on those special evenings of celebrations like anniversaries or date night.
DUTCH BEEF STEAK TIPS
If you’re going to butterfly your steak, make sure to cut against the grain and that also counts when carving the steak for a beautiful arrangement on a serving dish. This ensures that each bite is as tender as possible, especially after resting the steak which is done for as long as the steak has cooked.
When reducing the sauce, you can also thicken the sauce with some corn starch mixed with cold water (about a tablespoon each). To shorten cooking time, dry-fry the mushrooms and maybe some onions before finishing in the sauce, adding the steak and then a knob of butter.
If it’s date night or an anniversary, you should be cooking this beautiful Dutch beef steak with mushroom sauce and a glass of red wine.
DUTCH BEEF STEAK RECIPE
Course: Dinner
Cuisine: Dutch
Difficulty: Moderate
Servings: 4 servings
Prep time: 30 minutes
Cooking time: 15 minutes
INGREDIENTS
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A piece of 35-day matured beef fillet
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200 g salted butter
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400 g sliced mushrooms (choose from field, button, chestnut or to your taste)
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400 ml brown veal jus
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salt and ground white pepper
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100 ml cognac
METHOD
- Heat the butter in a cast iron pan until it is smoking. Season the fillet with salt and pepper on one side. Carefully place the fillet in the pan and season the other side with salt and pepper. The steak is ready on that side when it lifts off of the pan, which should take about 2-3 minutes.
- Turn the fillet after approximately 2 minutes, allowing all sides to be evenly seared dark brown. Remove the fillet from the pan a minute before it is ready, and reserve it to one side under foil so that it can rest.
- Add the sliced mushrooms to the pan and sauté quickly. Flambé with the Cognac and add the veal jus. Reduce until the required consistency is achieved. Return the fillet to the sauce and allow it to heat through quickly.
- Arrange the fillet on a plate, and you can slice and butterfly the fillet if desired. Crown the fillet with the mushrooms and have the pool of sauce lapping at the edges. Serve with croquette potatoes or thick cut chips.
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