Sage Burnt Butter Crepes with Fillet and a Balsamic Glaze
If you prefer, ask your butcher to portion the fillet for you.
To speed things up, use 2 frying pans to cook the crepes.
To make the crepes, add the butter and sage leaves to a small saucepan and gently heat over a medium low heat. Stir constantly until dark golden flecks start to appear in the foamy, melted butter. Remove from the heat and discard the sage leaves.
Pour the remaining ingredients into a bowl, add the browned butter and whisk until well combined. Place in the refrigerator to allow the bubbles to subside before cooking.
Prepare the beef fillet by cutting away the silver skin. Carefully slide the tip of a sharp knife under the membrane and move the knife along it at an upward angle pulling the silver skin off of the meat.
Portion the fillet into 2 x 250g steaks by cutting it lengthways (not like the usual round medallions), lightly coat in olive oil and generously rub with salt and freshly ground black pepper. Cover and set aside.
The balsamic glaze is quick and easy! In a small saucepan, bring the balsamic vinegar to a boil, then lower the heat to medium and simmer until the vinegar is reduced by half. Stir in the honey, remove from heat and set aside.
Heat a large (28cm/30cm) non-stick frying pan on a medium heat and add cooking spray or a little butter. Pour a ladle of batter into the centre of the pan and gently swirl it around to evenly coat the base of the pan (don’t worry if the first one is a flop, it usually is).
Cook the crepe for 1 to 2 minutes or until the edges start to brown and the underneath is light golden in colour. Flip the crepe, cook for another 30 seconds and repeat with the remaining batter. Place the crepes on a plate and cover with a cloth to keep warm.
Heat a griddle pan until smoking hot and cook the fillet for about 4 minutes on each side for medium-rare (cooking times will vary depending on the thickness of the steak). Leave the meat to rest for half its cooking time before slicing it into slivers.
Whilst the meat is resting, heat the same frying pan to a medium-high heat, add a knob of butter and fry the mushrooms until they are caramelised. Stir in the garlic and spinach and remove the pan from the heat as soon as the spinach starts to wilt. Season to taste with salt and black pepper.
To assemble, lay crepes open and spoon the mushrooms and spinach onto one quarter of each crepe and top with juicy fillet slices. Fold the crepes into triangles by folding them in half and then in half again. Finish by generously drizzling the balsamic glaze over the top.