Beef Fillet with Wild Mushrooms and Armagnac Sauce

Impressive supper for two, ideal for special occasions. Fillet steak with a mushroom and Armagnac sauce on a bed of sliced potatoes


2 Fillet steaks, about 200 g each
25 g Unsalted Butter
1 Tbsp Rapeseed Oil
Sea Salt & freshly Ground Black Pepper
1 Banana Shallot, peeled and chopped finely
50 g seasonal Mushrooms, halved
300 ml Beef Stock
3 Tbsp Armagnac or Brandy
3 sprigs Thyme
Fresh Redcurrant to garnish

For the Potato Slices

375 g small waxy Potatoes, peeled and left whole
25 f Unsalted Butter
150 ml Vegetable Stock


Preheat the oven to 200 degrees C
To prepare the Potato Slices, boil the Potatoes in slightly salted water for about 12-15 minutes
Drain and cool slightly
Cut each Potato into 1 cm slices and transfer to a large bowl
Add the melted Butter and season to your taste.
Toss gently to coat each slice
Arrange the slices into four 8 cm in a single layer of overlapping slices in a roasting dish
Pour over the Vegetable Stock and bake for 15-20 minutes, or until tender and most of the Stock has been absorbed
Meanwhile melt half the remaining Butter with the Oil in a large frying pan
Season each Beef Fillet and cook for 5 minutes on each side over a medium heat
Remove from the heat
Transfer to a warm plate and cover with foil
Allow to rest for at least 10 minutes
Add the Shallots and Mushrooms to the same frying pan and cook for 1-2 minutes
Add the Armagnac or Brandy and cook for a further minute flaming off the alcohol carefully
Add the Beef Stock and Thyme
Bring to the boil and simmer until reduced by half
Whisk in the remaining Butter
Remove the Thyme sprigs
Serve with the Fillet on top of the Potato cakes
Accompanied by the Mushroom Sauce and vegetables of your choice

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