On a cold and winter Saturday, with snow falling and Christmas approaching I felt like a treat.  Nothing says treat more than a trip to the best butchers in town and an excellent piece of steak for dinner.  Mix in some Dauphinoise potatoes,  excellent wine and the treat factor gets multiplied!

So, below we have Fillet Steak served on a bed of spinach with Dauphinoise potatoes,  carrot puree and a red wine jus.   For this, you’ll need surprisingly few ingredients – key ones are steak, potatoes, spinach, red wine and carrots. Then you’ll also need to find some butter, salt & pepper, cream, parmesan, an onion, bay leaf, rosemary, beef stock, tomato puree & some lemon juice.

First up, is to prepare the Dauphinoise.  Peel a large potato and thinly slice, layering in a heavily buttered ramekin.  As you go, between the layers season the potatoes with salt and pepper, and a few slices of finely sliced garlic.  When you get to the top, pour over some single cream and sprinkle over a little parmesan.  It’ll take around 1 hour to cook at 200c so put in to coincide with the other bits.

Next, pour half a bottle of wine in a pan with a few peppercorns, onion, bay leaf and a bit of rosemary.  Let that bubble away to take on the flavors until it has reduced by around half.  When reduced, strain the wine and discard the onions etc.  Sprinkle in a little beef stock and a teaspoon of tomato puree before returning to a very low heat to sit until ready to serve.

For the carrots, nothing tricky here… slice and boil until soft.  When they’re soft, pop them in the blender with a little cream, and blitz until smooth.  (if they’re not smooth enough for you, you can pass through a sieve to talk out any lumps).  Keep them somewhere warm while you cook the steak.

Finally, wilt some spinach in a hot pan with a little bit of water and a lemon squeezed in. Then serve up!


Crispy Noodles with Seared Beef

by James August 2, 2010

While we sift through the 1000+ photos from our Italy trip, I thought I’d share my attempt at recreating something like the Cho Lon noodles.  Not bad for a first attempt, but fun nonetheless! This was supposed to be a quick one, but I ended up pottering around and dithering (what a great word that [...]

0 comments Read More→

Fillet Steak with Spinach, Veg and Crushed Tatties

by James June 13, 2010

After a long day at the office, I felt like a bit of a treat.  There’s not many better treats than a lovely fillet steak (in my eyes anyway).  It was a horrible day and there was nothing on TV so I hid away for a while in the kitchen, stirring, chopping and mixing.  The [...]

2 comments Read More→

Filet Steak & Chanterelle Mushrooms

by James March 31, 2010

A last minute decision to meet for drinks turned into dinner for 3 chez nous. On another quick dash round the supermarket I was distracted by some great looking Argentinian steaks and some fresh Chanterelle mushrooms.  It’s too late for a full description of the resulting dish, but top line summary is as follows: Mashed [...]

0 comments Read More→
All recipes ����¯�¿�½������© James Batters unless otherwise credited.