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Chef K’s pan roasted fillet steak with fondant potatoes and red wine jus

March 28, 2011

I’ve been having so much fun baking this weekend, I’ve not had time to type up any of the recipes. I’m so excited to share my first succesful attempt at Swiss meringue buttercream and oh… madeleines (brings a smile to my face thinking about them) so watch this space, posts will becoming up over the next week.

In the mean time, this is a long overdue recipe post of the lovely steak K made for our Valentine’s day dinner at home. It’s a bit of work but I really appreciated all the effort and love that went into this dish. BIG HUG for the hubs! 🙂

For the steaks

  • 2 fillet steaks, 160-200g each about 2cm thick                     
  • 1 tbsp olive oil                                                                       
  • Black pepper, coarsely ground
  • 25g of unsalted butter                                                           
  • 1 clove of garlic
  • Malden sea salt to taste
  1. Gently rub olive oil onto steaks and season with black pepper, leave for at least ½ hour at room temperature to allow steaks to absorb the olive oil and get to room temperature.
  2. Cook potatoes and jus as below.
  3. 15 mins before the potatoes are ready, melt the butter in a pan and when the butter is foaming but not brown, add the steaks and cook on a medium heat. Cook the steaks for 3-4 minutes on each side, turning only once.
  4. Add the garlic and using a spoon, baste the steaks with the melted butter to give more colour and sheen.
  5. Rest the steaks in a warm oven whilst cooking the broccoli.
  6. When the potatoes, broccoli and jus are ready, plate them up together with the steaks and season with sea salt as required.

For the fondant potatoes

  • 2 large floury potatoes, peeled and cut lengthwise into 1cm thick ovals
  • 1 stock cube (chicken or beef)                                               
  • 25g unsalted butter
  • 500ml of water                                                                      
  • 1 sprig of thyme
  • 2 cloves of garlic, whole and unpeeled                                 
  • Salt
  • Black pepper, finely ground
  1. Dissolve stock cube in 500ml of water and bring to a simmer. Reserve 100ml of stock for the red wine. Preheat oven to 200°C.
  2. Use a non-stick, oven proof, frying pan large enough to hold the potatoes in one layer. Add the butter to the frying pan and when the butter is frothing, cook potatoes on medium heat for 5 minutes on each side till brown. When cooking, do not move potatoes to allow potatoes to crisp up.
  3. Remove pan off heat and add stock, take care as stock will splatter when added to the hot fat. Fill pan with stock to just below the level of the top of the potatoes so that the top of the potatoes can maintain crisp. If there is not enough stock, top up with water.
  4. Add garlic, thyme and season with salt and pepper.
  5. Bake in oven for 30-40 mins, topping up with water as required to ensure that stock does not boil off completely. This prevents the potatoes from burning.

For the red wine jus

  • 25g unsalted butter
  • 1 onion, finely sliced                         
  •  Black pepper, finely ground
  • Salt to taste
  • 2 tbsp of red wine vinegar
  • 100ml of a full bodied red wine (e.g. cabernet sauvignon)
  • 100ml of stock prepared earlier
  1. Melt butter on a medium heat and cook the onion gently for about 5 mins, taking care not to brown it.
  2. Season with salt and pepper, add vinegar and simmer till there is no liquid left.
  3. Add red wine and stock, reduce volume by two thirds.

For the broccoli

  • 150g of broccoli florets, trimmed       
  • 15g of unsalted butter                                                           
  • Black pepper, finely ground
  • Salt to taste
  1. Cook the broccoli in salted boiling water for 2-3 mins, drain when ready.
  2. Add butter, season with salt and pepper toss broccoli to distribute seasoning and butter.

Yields 2 plates

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