01698 328484

Mon - Fri 7.30am - 4.30pm

Sat 7.30am - 4pm

01698 263030

Mon - Fri 7.30am - 4pm

Sat 7.30am - 3.30pm

crusted fillet steak

  • 2 fillets cut inch thick
  • 100 ml white wine
  • 2 black tea bags
  • 1/2 white onion
  • 20 g butter
  • Rosemary and thyme
  • Salt and pepper to taste

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Fillet Steak

Fillet Steak


Crusted Fillet Steak with a Black Tea Sauce


  • Marinate fillets in half the wine for around an hour.
  • Blitz Rosemary and thyme in food processor or pestle and mortar, add breadcrumbs and add a small bit of butter make in to a paste.
  • Put butter in a hot pan, add onion, the rest of the wine and the marinating juices bring the sauce to a boil and allow to simmer for 5 minutes.
  • Take off the heat and add teabags allow to infuse for a couple of minutes, season to taste and put to the side.
  • Roll the fillets in your bread crumb paste and oven bake at 200° until the crunch Is golden and crispy.
  • Bring your tea infusion up to a simmer.
  • Serve with mash and your choice of vegetables.

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