Great British Chefs

Step 1

1 Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature

Step 2

2 Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Work the seasoning into the steak using your fingertips

Step 3

3 Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful dark golden crust. Turn the steak over and repeat

Step 4

4 Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak, for 2–3 minutes on each side for a perfect medium-rare finish

Step 5

5 Remove from the heat and allow to rest for 10 minutes in a warm place before serving