Petite Fillet Steaks with Lime
Posted September 1, 2013 by Marc Gottlieb
Prep Time 20 min Cook Time 15 min Ready Time 35 min Servings: 1


  • 1/2 cup flour for dredging
  • 2 whole limes
  • 6 whole cherry tomatoes
  • 250 grams red onion julienne
  • olive oil
  • salt and pepper to season
  • 200 grams #6 beef fillet


  1. Slice the beef into steaks 2cm thick.
  2. Pound the steaks with the toothed side of a meat mallet, alternating sides, until 1cm thick.
  3. Season steaks on both sides with salt and pepper.
  4. In a hot pan, add onions and tomatoes. Drizzle a small amount of olive oil and saute the vegetables until the edges begin to brown, 6-8 minutes.
  5. Slice one lime in half and squeeze over vegetables. Remove vegetables from the pan and hold warm.
  6. Dredge the steaks lightly in flour. Shake off the excess.
  7. Add a small amount of oil to the pan.
  8. Cook the steaks over high heat, flipping every 30-45 seconds, for four minutes.
  9. Remove steaks from pan.
  10. Slice the other lime in half and squeeze into the pan. Deglaze with red wine and reduce until thick.
  11. Arrange the vegetables on the plate.
  12. Dip the steaks briefly into the reduction on both sides.
  13. Arrange steaks with vegetables.