Fillet of Beef with Apricot & Potato Cake

It's a perfect dinner party dish. Fillet steaks served on top of soft fruity potato cakes and topped with a wonderful chanterelle mushroom and red wine sauce.


For the Fillet of Beef

4 x 200 g Fillet Steaks
25 g Unsalted Butter
1 Tbsp Rapeseed Oil

For the Mushrooms

1 Onion, peeled and chopped finely
4 Garlic Cloves, peeled and chopped finely
200 g Chanterelle Mushrooms
2 Tomatoes, skins removed, de-seeded and diced finely
15 g Parsley, chopped
Sea Salt & freshly Ground Black Pepper

250 g de-stemmed Spinach leaves

For the Red Wine Sauce

1 banana Shallot, peeled and chopped finely
2 Tbsp Rapeseed Oil
500 ml Beef Stock
250 ml Red Wine
15 g Unsalted Butter

For the Apricot & Potato Cake

4 Baking Potatoes
100 g Unsalted Butter
15 dried Apricots, chopped


Preheat the oven to 200 degrees C

For the Red Wine Sauce

Saute the Shallots in the Oil until they are softened
Add the Stock and Red Wine
Bring to the boil
Simmer to reduce by about two thirds to a good sauce consistency
Pass through a sieve
Add the Butter
Keep warm to one side

For the Apricot & Potato Cake

Peel and sculpt the Potatoes into barrel shapes
Slice thinly, using a mandolin
Melt the Butter in a pan
Mix the Potato slices with the Butter and season well
Using 4 holes in a Yorkshire pudding tin, or 4 x 7.5 cm non stick tins, layer the Potato. about 4 slices thick
Then add a few chopped Apricots
Top with the same amount of Potato again
Do not worry if the Potato is higher than the tin as it will collapse while cooking
Bake for 30 minutes
Remove from the oven and allow to cool
Remove from the tin and keep warm to one side

For the Fillet Steak

Season each steak with Sea Salt & freshly Ground Black Pepper
Heat a shallow frying pan on a high heat
Place the beef fillets in the dry pan
Colour on one side, about 5 minutes
Turn each steak over
Add half of the Butter and a the Oil
Cook for another 5 minutes
Spoon over the Butter on to each steak
Leave to rest in a warm place for at least 5 minutes
Alternatively if you like your steaks medium to well done place in the oven at 200 degrees C for 3-4 minutes
Then rest as above

For the Mushrooms

In a separate pan saute the Onion, Garlic and Mushrooms in the remaining Butter
Add 200 ml of the Red Wine Sauce, the Tomatoes and chopped Parsley
Season to your taste

To Serve

Wilt the Spinach leaves in a pan with just the water clinging to the leaves that you have washed
Drain the Spinach well
Place the Spinach on each serving plate
Top with a Potato Cake and then a Steak
Finish by spooning over and around the Sauce and Mushrooms