Fillet Steak 250g
100g Clover Springbok Butter
Clover Fresh Cream
1 tbs Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
Clover Cheddar Cheese
Biscuit selection of your choice
METHOD 1: TRUFFLE BUTTER
Heat your pan and add a table spoon of Clover Olive Pride Olive Oil. Grill your fillet the way you like it (Sorina’s favourite is Medium Rare).
While the Fillet is grilling in the pan, and in a separate bowl take 100g of Clover Springbok Butter and add the truffle salt to taste.
Once the fillet is grilled to your preference, take the steak off the heat and let it rest on a plate.
Take 1 teaspoon of your truffle butter and place it on top of your fillet steak.
METHOD 2: CHEDDAR & BLUE CHEESE WITH BROWN MUSHROOMS
Heat your pan and add a table spoon of Clover Olive Pride Olive Oil.
Grill your fillet the way you like it (Sorina’s favourite is Medium Rare).
While your fillet is on the grill, in another pan, add 1 table spoon of Clover Olive Pride Olive Oil and heat it.
Once the pan and the oil are hot enough, lace the brown mushrooms in the pan and fry until cook.
Remove the mushrooms and set aside.
In the Pan pour the Clover Fresh Cream into the pan and add the Clover Cheddar Cheese and enough Blue Cheese to taste.
Once the fillet is grilled according to your preference, take it off the stove and let it stand for 5 minutes.
Place one of the large mushrooms on a plate followed by the fillet steak.
Garnish with a teaspoon of Raspberry Compote in the centre of the steak.
Serve the Cheese Sauce on the side.
Enjoy with a selection of biscuits of your choice.
CLOVER INGREDIENTS USED IN THIS RECIPE