Beef Fillet with Vanilla and Basil Ice Cream and Chilli, Honey Blueberries

Current rating:
4 / 5
Your rating:
Suitable cuts:
Lean beef fillet steaks
Temperature:
Gas mark 4-5, 180°C, 350°F
Serves:
2 people
Cooking Time:
20 minutes
Cooking Time Detail:
Rare: 3 minutes per side

Medium: 5 minutes per side

Well done: 7 minutes per side
Ingredients:
  • 2 Lean beef fillet steaks
  • Small tub of 'real' vanilla ice cream
  • 6 Fresh basil leaves, torn
  • 100g (4oz) Blueberries
  • Dash Tabasco chilli sauce
  • Drizzle of honey
  • Freshly ground black pepper
Method:
Pre-heat the oven.

Remove the ice cream from the freezer and allow to soften very slightly. Using a small teaspoon, scoop out small balls of the ice cream.

Place on a (freezer suitable) plate, add the roughly torn basil and carefully roll the balls in the basil. Return to the freezer to harden (this can be done the night before) - make about 6 balls, that's 3 per steak. (Place on a rose petal if you are being really romantic!!)

Place the blueberries on a baking sheet add a dash of chilli sauce and drizzle with honey. Place in oven for about 5 mins until the blueberries just start to soften.

Season the steaks well and place on a pre-heat griddle or grill pan Allow the steaks to rest for a couple of minutes before serving.
Serving Suggestions:
Serve topped with the vanilla basil ice cream, chilli blueberries and steamed asparagus and off course champagne with a dash of vanilla.