Slices of Fillet Mignon Steak

Servings : Serves 4-5

The most tender, most delicious fillet steak cuts, and my hubby’s absolute favourite meal. I normally serve it with a pepper steak sauce which adds amazing flavour and spice to the meal. Our favourite ‘special weekend’ dinner!! 🙂

Ingredients for Marinade

  • 1 kg fillet steak, cut into slices (get the tenderest cuts of meat) - Make small cuts on the fillet slices. Make a paste of the ingredients below and rub on both sides of the steak. Cover & refrigerate for 4 hrs to overnight
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • juice of 1 lemon
  • 2 tbsp. yoghurt
  • 2 tsp. red chilli powder
  • 1 tbsp. roughly crushed black pepper
  • 1 tsp. salt
  • 2 tbsp. melted butter
  • 1/2 tsp. cumin powder

Ingredients for Pepper Sauce

  • 1 onion, chopped fine
  • 2 tbsp. butter
  • 1 tsp. vinegar
  • splash of soya sauce or any steak sauce (like A1, Worcestershire, HP sauce..etc.)
  • 1 tsp. corn flour mixed in a bit of water to form a paste
  • water (you can use the stock remaining from boiling steak)
  • salt to taste
  • 2 tbsp. cream (optional)
  • 1 tbsp. crushed black pepper


For the Steak

Mix everything into a paste, then apply on the steak slices on both sides. Cover and refrigerate for at least 4 hours, preferably overnight.

Put the steak in a pressure cooker with 1 cup of water and cook for about 10-15 minutes, or until tender. Remove and set aside. Heat 2 tbsp. of butter on a frying pan, then fry the steak on both sides just to give it a nice color.

If any water remained after boiling the steak, set it aside to be used in the sauce.

For the Sauce

Heat the butter in the same pan as you fried the steak, fry the onions until almost golden. Add the vinegar and scrape any meat stuck on the pan. Add the water and salt, simmer together for a while. Add the corn flour and stir until slightly thickened, then finally add the cream. Mix together, add the black pepper, splash of soya sauce or any steak sauce, adjust salt and your sauce is ready to serve

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