Filet with thyme butter sauce in a stainless steel pan

If meat and potatoes are known to be one of the favourite meals of children, the recipe for this Stainless steel pan steak with crispy potatoes will undoubtedly be everyone's favourite at home. A beef steak with a smooth and aromatic thyme butter sauce , accompanied by extra-crispy potatoes , thanks to their double frying , is a dish that draws applause and sighs of emotion.

The potatoes and sauce are very important in this recipe, but what makes it successful in this case is cooking in a pan without non-stick coating , specifically in a multi-layer stainless steel pan , such as the Le Creuset tri-layer stainless steel pan . Its three-layer construction combines stainless steel with aluminum, resulting in a stainless steel pan made of a very reactive material: the pan reacts quickly when you turn up or down the heat , and provides excellent control of temperature and cooking .

In addition, the result of cooking meat in a non-stick pan is wonderful, since when cooking at high temperatures, the meat is sealed (and not cooked, as happens with a non-stick pan), it does not stick and maintains all the flavor .

In case it helps you, I am sharing with you some tips on how to cook in stainless steel . You will see that by following all these tips, you will master the art of cooking in stainless steel pans, the favorites of the best professional chefs.

Tips for cooking in stainless steel pans

• To take full advantage of the efficiency of this stainless steel pan, it is very important to use it on a hob or burner with a diameter as close as possible to the diameter of the base of the pan.
• It is also important to prepare the food, taking it out of the refrigerator before the pan is hot, so that it warms up and, when placed in the pan, the temperature is maintained.
• Heat the pan over medium heat, slowly. Don't rush, as it will take a short time to heat up.
• Don't start cooking with it until it's really hot. If you put the food in when the pan is really hot, it won't stick. On the other hand, if it's not hot enough, it's very possible that whatever you're cooking will stick.
• To check if the pan is hot enough, wet your fingertips with water and splash it into the pan. If little balls (like mercury) form and dance on the surface of the pan, it is ready to start cooking. Wipe off the water before adding the oil.
• Raise the heat slightly and add the oil, spreading it over the inside of the pan (you can move the pan with your hand or use a brush to spread it over the entire inside of the pan).
• Place the meat (or whatever food you are going to cook) on the pan and do not move it until it is completely sealed. Once it is sealed, you will see that you can easily turn it over, as it comes off easily. Wait for it to seal on the other side, and let it cook to the point you like best. Ready!

With these instructions for cooking in your stainless steel pan and a little practice, there will be no dish that you can't handle. I hope that this recipe for Filet in a stainless steel pan with crispy potatoes will pleasantly surprise you, both for the wonderful flavour of the meat, the aroma of the sauce and, of course, the extraordinary crunchiness of the potatoes. And I hope that you like it as much as I do.

Le Creuset stainless steel tri-ply frying pan

Ingredients

• 2 beef fillets (or two entrecotes), at room temperature (this is important for proper cooking!)
• 4 large frying potatoes (Kennebec or Agria varieties, for example)
• Mild oil (we will use it to fry the potatoes)
• Extra Virgin Olive Oil (for meat)
• 100 g of diced butter
• 4 sprigs of fresh thyme, chopped
• 2 cloves of crushed garlic
• 1 small onion, finely chopped (white or purple)
• 100 ml of white wine
• Salt and freshly ground black pepper, to taste

Preparation

We make the potatoes:

1. Clean the potatoes and cut them into wedges or large pieces, without peeling them. Boil them in a pot with cold water, so that they are covered. When the water starts to boil, add a handful of salt and let them cook until they are done. They should be cooked, but they should not be soft, they should not break.
2. Now you have to fry them. To make them really crispy, you have to fry them twice. Put plenty of oil in a deep frying pan or a large, tall saucepan and heat it until it reaches frying temperature (about 180-185 °C). When it is hot, start frying the potatoes. Do it in batches, to prevent the oil from losing temperature.
3. Meanwhile, heat the oven to the lowest temperature it allows.
4. Take the meat out of the refrigerator and leave it at room temperature to cool it down.
5. When they begin to brown slightly, remove them with a slotted spoon and place them on a plate or tray, on some sheets of kitchen paper, to drain off the excess oil.
6. When all the potatoes are done, fry them again in batches, this time until they are golden and crispy. Remove them and let the excess oil drain off in the same way as before. Add salt to taste and set aside in the hot oven until ready to serve.

We make the meat with butter sauce:

1. Heat your Le Creuset tri-ply stainless steel pan over medium/high heat and add a splash of EVOO. When the pan is very hot, sear the meat on both sides. Cook until it is to your liking (more or less done).
2. When it is almost done, add the butter, thyme sprigs and garlic cloves and let everything combine. Drizzle the meat with the butter using a spoon, so that it absorbs all the flavour and aroma.
3. Remove the meat from the pan and lower the heat slightly. Let the steaks rest while you finish preparing the dish.
4. Add the chopped onion to the juice left in the pan and sauté until it looks soft. Increase the heat to add the wine and let it reduce enough to thicken slightly until it has the consistency of a sauce.
5. Slice the meat and serve it on a platter, topped with the butter sauce and along with the crispy potatoes you had set aside in the oven. Serve this fabulous dish with a salad and enjoy!