If you want romance without the predictable steak-and-chips formula, this is your showstopper. Tender beef fillet is kissed with Greenfields Ground Pimento (Allspice), cracked Pink Peppercorns and a whisper of rose water, then glazed in a silky pan sauce enriched with Greenfields Greek Thyme Honey and a hint of vanilla. It’s elegant, slightly unexpected and feels restaurant-worthy – yet it’s beautifully simple to prepare at home.
We’re leaning into French bistro energy here – refined, aromatic and luxurious without being heavy. Light some candles, pour sparkling elderflower or pomegranate juice, and let the aromas do the flirting.
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
2 beef fillet steaks (approx. 180–200g each)
1 tsp Greenfields Cracked Black Pepper
1 tsp Greenfields Pink Peppercorns, lightly crushed
½ tsp Greenfields Ground Pimento (Allspice)
½ tsp Greenfields Ground Coriander
1 tsp Greenfields Himalayan Pink Salt (Fine)
1 tbsp olive oil
For the glaze:
1 tbsp Greenfields Greek Thyme Honey
1 tsp Greenfields Rose Water
½ tsp Greenfields Ground Cinnamon
¼ tsp Greenfields Ground Nutmeg
1 tsp Greenfields Crushed Chillies (optional for gentle warmth)
100ml good quality beef stock
For the saffron silk mash:
400g Maris Piper potatoes, peeled and chopped
40g unsalted butter
60ml double cream
A generous pinch Greenfields Saffron, soaked in 1 tbsp warm milk
Seeds from ½ Greenfields Madagascan Vanilla Pod
½ tsp Greenfields Ground White Pepper
Salt to taste
To garnish:
A few Greenfields Pink Rose Buds or crushed Pink Peppercorns
Bring the potatoes to the boil in salted water and simmer for 15–18 minutes until tender. Drain well.
While the potatoes cook, pat the steaks dry. Mix the Himalayan Pink Salt, Cracked Black Pepper, Pink Peppercorns, Ground Pimento and Ground Coriander. Press this evenly onto both sides of the beef.
Heat olive oil in a heavy frying pan over medium-high heat. Sear the steaks for 2–3 minutes per side for medium-rare (adjust to preference). Remove and rest under foil.
In the same pan, lower the heat and add beef stock, scraping up the flavourful bits. Stir in the Greek Thyme Honey, Rose Water, Ground Cinnamon, Ground Nutmeg and Crushed Chillies. Simmer gently until glossy and slightly thickened (about 3–4 minutes).
Mash the potatoes until smooth. Beat in butter, cream, saffron milk (with strands) and vanilla seeds. Season with Ground White Pepper and salt. Whip until silky.
Plate a generous spoonful of saffron mash, top with the rested steak, and spoon over the rose-pink pepper glaze. Garnish lightly with Pink Rose Buds or extra Pink Peppercorns.
Calories: 620 kcal
Protein: 42g
Fat: 38g
Carbohydrates: 32g
Fibre: 4g
Salt: 0.9g
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