Monthly Archives: February 2016

A Special Valentine’s Feast

Valentine’s Day deserves something a little bit special for dinner, so what better than our delicious Fillet Steak with Balsamic Glaze?

Taken from our evening menu here at Freathy, it’s simple and quick to prepare, requiring only the minimum of ingredients, and if you follow our tips on cooking the perfect steak, you can’t fail to impress!

The key to cooking a perfect steak is all in how you treat it before, during and after cooking. We also advise using the best quality ingredients you can, as you’ll get much better results in terms of taste, especially with the fillet steak.

We love serving ours with grilled asparagus spears and either warm buttery rolls or creamy mashed potatoes, but your choice of accompaniements is entirely up to you (sometimes you just can’t beat good ol’ chips!). Enjoy!



2 (4 to 6 ounce) fillet steaks

1/2 teaspoon each freshly ground salt and black pepper

1/2 tablespoon vegetable oil

4 tablespoons balsamic vinegar

4 tablespoons dry red wine (e.g. Merlot, Pinot Noir, Cabernet)



1. Remove steaks from the fridge 45 minutes before cooking, pat dry on all sides and season both sides with the salt and pepper. Leave to rest at room temperature.

2. Add the oil to a large non-stick frying/skillet pan and heat over a medium to high heat. Pat all sides of the steak dry again and make sure your pan is very hot before adding the steak (which will give a tender steak with a dark crust)> Cook your steaks for 2 minutes on each side, or until browned.

3. Reduce the pan to a medium-low heat, add the balsamic vinegar and red wine, and cover. Cook the steaks for 3 minutes on each side, basting them with the sauce when you turn them over.

4. Remove the steaks to two warmed plates and allow to rest for 5 minutes in a warm place. Spoon the balsamic glaze over each steak and serve with your choice of accompaniements.


Why not really make it a feast, and treat yourselves to our Chocolate Hazelnut Cheesecake for dessert? You can find the recipe here.