About the Recipe
Fillet of Beef, seared to perfection and layered with Wild Mushrooms and a touch of Chicken Liver Pâté, all served on a bed of toast with Spinach and Parisienne Potatoes., complimented with a Sauce to delight
Ingredients
For the Steak
2 x 200g Fillet Steaks
30g Unsalted Butter
Rapeseed Oil to brush over the Steaks
Sea Salt & Freshly Ground Black Pepper
2 Brioche Bread slices cut into circles
For the Sauce
50ml Madeira
200ml Veal Stock
15g Butter
100g Woodland Mushrooms
100g Baby Onions
For the Parisienne Potatoes
2 large Potatoes, peeled and scooped out with a Parisienne scoop
2 Cloves Garlic
Few sprigs Thyme
200ml Beef Stock
25g Butter
Sea Salt and freshly Ground Black Pepper
To Serve
150g Spinach
Knob of butter
150g Chicken Liver Pate
Preparation
For the Steaks
Brush the Steaks in the Rapeseed Oil and then season
Fry the Steaks for 7-8 minutes, turning over every 2 minutes until cooked through to your taste
Then add the Onions and Mushrooms and the Butter
Spoon over the Steaks with the Butter
Cook for a further 2 minutes and leave all to one side to rest
To make the Sauce
Put the Madeira into a saucepan
Bring to the boil then add the Veal Stock and reduce by half and finish with the Butter
Add the sauteed Onions and Mushrooms from the resting tray with the Steaks
Meanwhile pan fry the 2 Bread circles in a little butter and put to one side
For the Parisienne Potatoes
Cook the Potatoes in the Beef stock, Garlic and Thyme until the stock is completely gone and the potatoes are sticky
Remove the sprigs of Thyme
Finish with Butter and season
Wilt the Spinach in another pan with the Butter
Season then drain
To Serve
Spread the Chicken Liver Pate over each of the toasted Bread Circles
Place them in the in the centre of 2 plates
Top with Spinach and then the Steak
Spoon over the Sauce with the Mushrooms and Onions
Dot around the plates with Parisienne Potatoes