Ingredients
2 thick cut fillet steaks (about 150g/5oz each)
1½ bunches spring onions (reserve 2 for decoration)
100g/3½oz ginger, peeled
splash of malt whisky
1 red onion
250ml/7¾fl oz red wine
250ml/7¾fl oz beef or veal stock
knob of butter
1 tsp honey
salt and pepper
olive oil
Method
1. Grate the ginger and finely chop the spring onion. Place the steaks in a lidded plastic tub.
2. Massage the ginger and onion mixture into the beef with the whisky. Seal the tub.
3. Marinade for a couple of hours.
4. Chop the red onion at the end of the marinating time and sauté with a little oil in a saucepan.
5. Brush as much of the marinade off the steaks as possible and add to the pan with the onion.
6. Fry lightly then increase the heat and de-glaze the pan with the red wine. Add the stock and salt and pepper.
7. Reduce until about half the volume and then add the butter and honey. Taste and adjust the seasoning.
8. Continue to reduce down until you get a shiny, almost treacle coloured glazed sauce.
9. Meanwhile, sear the fillets on both sides in a lightly oiled, hot pan. Using a ridged pan will give the steaks a nice finish.
10. Place the steaks in an ovenproof dish and finish cooking in a hot oven 180C/350F/Gas4. The time will depend on how well done you like your steak, about 8-10 minutes for medium/rare. With practice you will get to know the feel of your meat. Allow to rest for a few minutes.
11. Just before serving, brush the reserved topped and tailed spring onions with a little oil. Sear in a hot pan until you get slightly blackened spots on them.
12. Serve the steak with some of the reduction and the spring onion garnish.
