Meat Recipes: Beef Fillet with Wild Mushrooms and Armagnac Sauce
Beef Fillet with Wild Mushrooms and Armagnac Sauce
A Perfect Valentines Day Recipe!
Two lean fillet steaks
25g/1oz unsalted butter
15ml/1tbsp olive oil
Salt and freshly milled black pepper
1 large shallot, peeled and finely chopped
50g/2oz mushrooms (wild, if in season), halved
45ml/3tbsp Armagnac or brandy
300ml/½pint good, hot beef stock
2 sprigs fresh thyme leaves
Fresh redcurrants, to garnish (optional)
For the potato slices:
375g/12oz small waxy potatoes, peeled and left whole
25g/1oz unsalted butter, melted
150ml/¼pint good, hot vegetable stock
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- To prepare the potato slices; boil the potatoes in salted water for 10-15 minutes. Drain and cool slightly. When cool enough to handle slice to the thickness of a pound coin and transfer to a large bowl.
- Add the melted butter, season and toss gently. On a foil lined shallow baking tray or roasting dish arrange four 8cm/3¼inch cakes in a single layer of overlapping slices. Pour over the stock and bake for 15-20 minutes or until tender and most of the stock has evaporated.
- Meanwhile, melt half of the remaining butter with the oil in a non-stick griddle or frying pan. Season the fillets and cook according to your preference. Remove, transfer to a warm plate, cover and set aside to rest.
- Add the shallots and mushrooms to the same pan. Add the Armagnac or brandy. Cook for a further minute then add the stock and thyme. Bring to the boil, reduce the heat and simmer for 4-5 minutes or until reduced by half. Whisk the remaining butter into the sauce. Remove the thyme sprigs.
- Arrange the potato cakes on a warm plate, top with the beef and spoon over the sauce. Garnish with the redcurrants and serve with seasonal vegetables.