Once dry coat the fillets with the honey, arrange them onto a baking tray and place into the preheated oven for 10 minutes. Remove and leave to rest for a further 10 minutes.
Preparing the sauce
Drain the marinade through a sieve into a large bowl and keep the ingredients and the liquid.
Return the pan on to a high heat and melt the butter into the olive ail add all the ingredients from the sieve and cook until soft and golden. Reduce the heat, add the liquid and reduce the mixture down by 3/4.
Drain the mixture into a bowl through a fine sieve. Pour the liquid back into the pan, add the stock and return to the heat. Stir until reduced by 1/3 and remove from the heat to cool slightly.
Stir in the crème fraîche and keep warm.
Serve
Arrange steaks in a line on a large warmed serving plate and spoon over the sauce.
Serve with your favourite vegetables and tastes even botter with homemade French fries. |
