Want to know how to cook the perfect steak at home—tender, juicy, and full of flavour?
In this step-by-step cooking class, I’ll show you how to make a restaurant-quality fillet steak paired with a rich, tangy pomegranate molasses sauce that elevates every bite.
No marinades. No tenderisers. Just high-quality ingredients and the right method.
Sauce Ingredients (serves 4):
• 150ml pomegranate molasses
• ½ cup red wine
• 5g thyme
• 5g tarragon
• 50g butter
• 1 cup chicken stock
• 1 small onion
Whether you’re a beginner or an experienced home cook, this recipe is easy to follow and guaranteed to impress.
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Hey guys. And that’s it. Just look at that beauty. Fil meon. Pan fried to perfection with a homemade pomegranate molasses sauce. Let’s show you how we did it. All right, guys. You can’t have a steak without some sides. So, our first side we’re going to be doing is roasted Jersey raw potatoes, which you just make a little bit of a marinade with some butter, uh, lemon pepper seasoning, and a little bit of garlic. Slice up your Jersey Raws. Throw it in the bowl. Give it a good mix. We’re going to get it fully coated. And we’re going to preheat an oven at 180°. I’m going to pop these into the oven for at least 25 30 minutes until we get it nice and golden brown and crispy. Now, for the main event, we got our slice of dry aged beef. This is Abedine Angus beef. The best that you can get in my opinion in the UK. Um 250 g. Just going to put some salt and pepper, some seasoning, and that’s it. Literally, it’s all about the meat. I mean, if you’re going to buy aged beef, then there’s no point marinating it. You want the beef to do the talking. Get a fry pan, add some oil. I might use an avocado oil because I love avocado oil and it’s like my like go-to thing these days. Uh, use shallots if you can. Otherwise, red onions. Give it a nice h saute. You want to get it translucent. Uh, then we’re going to add our fresh herbs. So, we’re adding um some fresh thyme um and teragon because we’re making our sauce a little bit of a Persian kick to it. So, that’s why I’m not using rosemary, but you can use rosemary. Add a little bit of uh minced garlic. Give it a nice saute. Once we’ve got it cooked down, not all the way fully cooked. Then, we start adding um our pomegranate molasses. You want to be adding around 150 200 mls of [Music] pomegranates. Give that a good mix. You want to cook this through so everything, all the flavors combine. And then there’s the main event. We’re going to add our red wine. Add the red wine. Initially, put it on high heat because you want to burn off all that alcohol. And then we’re going to lower the heat to simmer it through and cook it through until we get a really nice consistency. And then we start adding our beef stock. You can use vegetable stock if you like um or chicken stock. Now, this needs to be reduced considerably. Uh we first add our seasoning. Um, and then we’re just going to literally cook this through on medium heat for at least 15 20 minutes. Don’t worry about all the extra bits and pieces. We’re going to put this through a sie later or colander and separate it. And that’s exactly what we’re going to do now. Put it through um a sie or colander. Uh you want to separate all the herbs and onions and everything else. Um and you want to be left with this luscious, luxurious um sauce that still needs to be reduced. Bear in mind that it still needs to be reduced. At this point, I’m adding whole grain mustard. A lot of people do it at the early stages, but I do it now because I want that uh texture to come through on the sauce, but it’s all about personal preference. Mix that through. And you’re going to cook it through. Then you have to add some butter at the end to give it a nice gloss and shine. And it also helps to to thicken it up. You’re going to want to cook this through for at least 10 to 15 minutes. Uh so we get the right consistency because you want to get it not too thick and not too runny. While our sauce is reducing, we’re going to do our asparagus tips. So, again, some um avocado oil, a little bit of garlic, minced garlic, um some chili flakes. You can do whatever combination you like at this stage. We’re just going to really cook these through for only around 3 to 4 minutes on medium to high heat. We don’t want to make them too soft. You want to get that uh texture uh in the asparagus, otherwise it’s just going to be mush. Let’s go back to our sauce. Our sauce is getting there. It still needs a little bit more time. Put another 5 minutes and then we’re done. And that’s it. This is our sauce. Perfectly shining, glistening, absolutely amazing. All right, guys. Now it’s time for the main event, our beef. So, we’re going to get a frying pan. Heat it up first. Once it’s heated, add your oil. I’m using avocado oil. Only a little bit, guys, because you want to fry the beef. You just want to sear it. Uh, so we’re going to add our beef. Look how soft that is. Absolutely amazing. Can’t wait to to cook this through. Um, now once you put the beef onto the frying pan, you don’t want to keep moving it around. You’re just going to cook each side for about a minute and minute and a half at the very most. You want to get a little bit golden brown, then you’re going to add your butter and then your fresh herbs. Um, and simply at this stage, we’re just going to baste it through. Let the basting do the work for you, literally. And you have to be patient here. Just keep basting. Uh, flip it around after a few minutes and keep on basting until you get that nice crust on it. This is what you’re looking for. this amazing crust. Um, and then on the inside, you’re gonna get a perfect cook. Now, I’m cooking mine for about a minute and a half, uh, two minutes maximum, because I want like a medium cook. Uh, bearing in mind, this is aged beef as well, so you’re not going to get, um, a full, uh, pinkish color. It’s going to be a little bit off to the the brownish side because it is aged. Most important thing, after you cooked it, you want to rest it for at least 10 minutes. Our potatoes are ready, nice and golden brown, and we’re ready to start assembling um our dish. Uh look at that. That’s our beef completely rested. Um and our sauce absolutely perfect. Just look at that. Absolutely amazing. Um and that’s the consistency you want to get. It’s just the smell is amazing. And the flavor combinations that we’ve used today is going to be unique, but oh, trust me, it’s going to be amazing. And this is the end result. Just look at that. Simple simplicity roast potatoes. You can’t go wrong. some sauteed asparagus and the main event, the steak cooked to perfection. Let’s test this. Put the sauce on there and let’s see how we [Music] did. All right, guys. Time for the taste test. The sauce is amazing. I can tell you that much. the steak. I mean, let’s just try. Oh my god. Sauce is unbelievable. The meat is amazing. I mean, to be honest, I like mine medium rare. This is more medium medium well. But oh my god, unreal. You got to try it, guys. If you try it, let me know. Send your pics feedback. Otherwise, respect.