How to cook the perfect… Marcus Wareing
Key to perfection
Brush mustard evenly over the stake, this will geive peppercorns a sticky surface. For acurate coking, sear the steaks in hot oil for exactly 6 minutes, 1 minute for each side.
Ingredients
4x 200g tournedos (thick steaks cut from the centre of the fillet and tied with string)
1 tbsp dreid green peppercorns
1tbsp black peppercorns
½ tbsp white peppercorns
Pinch of salt
4 tbso Dijon mustard
3 tbsp olive oil
75 g cold unsalte dbutter, diced
Pommes Mousseline to serve.
Method Take the steaks out of the fridge about half an hour before you want to cook them.
Heat the oven to 190oC (fan)/ 210 oC .
Coarsely crush the peppercorns and salt in a mortar and pestle. Coat the steaks with the mustard, then with the peppercorns.
Put a large, ovenproof frying pan over a high heat. When hot, pour in the oil and heat until it is hot, then fry the steaks until they are seared all over. Add the butter and let it melt into the hot oil – it calms everything down and turns the fat and juices a nut-brown colour.
Transfer the pan of steaks to the oven. Roast for 4 minutes for rare meat, 7 for medium-rare and 10 for well done. Baste the steak with the juices from the pan halfway through cooking.
Remove the steaks from the oven and allow them to rest in a warm place for about 4 minutes.
Snip the string of the steaks, and then cut each steak into four even slices. Arrange on plates, drizzled with the pan juices, and serve the potatoes alongside. (I serve the steak whole, without cutting).
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