I love our skillet pan, it gets used so often, and it makes the most tastiest of meals too. This is one of our favourite dishes to have in the winter but its a great meal all year round too. You only need the one pan to cook this in so also saves on the washing up. Yippee.
You can serve this with any vegetables you wish.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Skillet pans, not only are they great for frying but they can also go in the oven.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
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- 2 lean fillet steaks, fat removed
- 10 shallots, peeled
- 1 clove garlic, crushed
- 250ml hot beef stock
- 125ml red wine (10 – 12% vol)
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- Steak seasoning
- 1 tablespoon cornflour, made up with a splash of cold water
- Preheat oven 160°C fan.
- Season each steak with steak seasoning or just salt and pepper if you prefer.
- In a hot skillet pan fry the steaks on each side just to seal them, remove from the pan and set aside.
- In the same pan fry the shallots and garlic for a few minutes until they start to colour and soften, remove from the pan and set aside with the steaks.
- Deglaze the pan with the stock and wine and bring to the boil, stir in the cornflour mixture and keep stirring until mixed. If the sauce is too thick add a little hot water to it.
- Add the steaks and shallots back into the pan.
- Place the sprigs of rosemary and thyme on top and cover with tin foil (shiney side down).
- Place in the oven for 1 – 1½hrs or until everything is cooked and the meat is nice and tender. (If you prefer your meat rare reduce the cooking time).
- Serve with your favourite vegetables.