About the Recipe
Impressive supper for two, ideal for special occasions.
Fillet steak with a mushroom and Armagnac sauce, complementing soft, velvety fondant potatoes and seasonal vegetables of choice
Ingredients
2 Fillet steaks, about 200 g each
25g Unsalted Butter
1 Tbsp Rapeseed Oil
Sea Salt & freshly Ground Black Pepper
1 Banana Shallot, peeled and chopped finely
50g Shiitake Mushrooms, halved
300ml Beef Stock
3 Tbsp Brandy
3 sprigs Thyme
For the Fondant Potatoes
300g Potatoes, peeled and sliced to give 2 pieces, discarding the ends
1 Tbsp Rapeseed Oil
25g Unsalted Butter
200ml Beef Stock
Preparation
Preheat the oven to 200 C
To prepare the Fondant Potatoes, add the Oil and Butter to a frying pan and heat until the butter starts to foam
Place the four Potato slices in the pan and cook for about 5 minutes until browned
Turn each slice over and cook for a further 5 minutes
Remove the pan from the heat and carefully add the Beef Stock (care it might splutter)
Transfer to the oven and cook for around 30 - 35 minutes until tender
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
Arrange the Fondant Potatoes on a warm plate, top with the beef and spoon over the sauce.
Accompanied by vegetables of your choice