Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Remove fillet steak from bag and bring to room temperature.
Chop mushrooms, garlic and basil (or parsley).
Slice fillet steaks into medallions and season with salt and pepper
When steaks are thick, cut into medallions of equal portion which will help to reduce cooking time.
Preheat the pan to 220C and add olive oil and butter.
Cook in side of the pan and turn in 2-3mins.
Turn when it’s light caramelisation.
Active pan management- Moderate the temperature of pan based on caramelisation of meat. Always season meat at last minute.
Remove meat from pan when core temperature is 38C.
Add mushroom and butter. Let it cook in meat juices.
Add garlic when mushroom slightly coloured.
Add lemon zest, basil/parsley and more butter.
Add juice of meat back into pan.
Once meat is rested for 5-6mins, add mushrooms and serve.