Fillet Steak with Blue Cheese Dauphinoise
Fillet Steak with Blue Cheese Dauphinoise served with a rich mushroom maderia sauce, creamy carameslised onion puree and baby leeks.
Ingredients
- 2 Fillet Steaks
- 5 Large potatoes
- 50 g Blue cheese I used stilton, but most would work
- 250 ml Double cream
- 1 Onion sliced
- 1 tablespoon Sugar
- 200 ml Chicken stock
- 200 ml Beef stock
- 100 g Wild mushrooms
- 1 Stick of celery roughly chopped
- 6 cloves Garlic unpeeled unpeeled but lightly crushed with a knife
- 1 Sprig of rosemary
- 100 ml Madeira
- 1 tbsp Balsamic vinegar
- 2 Baby leeks Or use one leek
Instructions
- Heat the oven to 150C. Put half the onion, the garlic, the rosemary and the celery in a roasting tray and roast for around 20-25 minutes. Add half the wild mushrooms and roast for a further 5 minutes.
- Meanwhile, prepare the dauphinoise. Slice the potatoes very thinly or use a mandolin. In a baking dish, place a layer of potatoes, crumble some cheese, pour over a little cream and season with salt and pepper. Continue until you reach the top.
- Remove the vegetables from the oven and increase the temperature to 180C. Put the dauphinoise potatoes in the oven for around 25-30 minutes until the potatoes are cooked through and the top is browned and crispy.
- Fry the remaining onion in a little olive oil over a medium heat for 1 minute. Add the sugar and reduce the heat to low, stirring now and again until soft and caramelised. Add 100ml of chicken stock and 2 tablespoons of double cream and simmer until thick. Leave to cool before blitzing with a hand blender into a puree.
- Put the vegetables from the roasting tray in a pan with the madeira and balsamic vinegar. Simmer on a medium heat until reduced by around half. Add the remaining chicken stock and the beef stock and simmer until reduced to a syrupy sauce.
- Cook the steak according to the instructions above, to your liking. Fry the rest of the mushrooms in the pan for a couple of minutes until soft. Take the potatoes out the oven.
- For the leeks, cut in half and put in a dry pan on a medium high heat cut side down for 1 minute. Add 50ml of water and a knob of butter and cook on a medium heat until soft, about five minutes.
- Serve a portion of potatoes on a plate. Dot some puree around the plate, place the leeks on top and serve the steak topped with the madeira sauce and fried mushrooms. Enjoy!
