Beef fillet with potatoes Dauphinoise and port jus

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 21
Servings 6
Time

Ingredients

  • 1
    large beef fillet
  • olive oil, to rub
  • 30
    ml
    wholegrain mustard
  • 30
    ml
    ground black pepper
  • 250
    g
    dried porcini mushrooms, soaked in
  • 250
    ml
    port
  • POTATOES DAUPHINOISE
  • 15
    ml
    butter
  • 1
    kg
    potatoes, thinly sliced
  • 2
    garlic cloves, crushed
  • 100
    g
    Gruyère cheese, grated
  • 1
    pinch of grated nutmeg
  • 375
    ml
    cream
  • PORT JUS
  • 625
    ml
    chicken stock
  • 125
    ml
    port
  • 15
    ml
    cold butter, cut into cubes
  • salt and freshly ground black pepper
  • oil to deep-fry
  • 2
    leeks, cut very thinly, lengthways
  • asparagus, blanched, to serve
 

Method

 
Preheat the oven to 200 °C.
Rub the fillet with oil, mustard and pepper.
Heat a ridged grilling pan and sear the fillet on both sides.
Transfer to a roasting pan.
Drain the port off the mushrooms and discard.
Add the mushrooms to the fillet.
Roast in the oven for 20 minutes (rare), and a little longer if you prefer your steak medium or well done.
POTATOES
Butter a 23 cm diameter ovenproof dish and layer the potatoes in it, sprinkling each layer with garlic, cheese and nutmeg and leaving some cheese for the top.
Pour the cream over and sprinkle the remaining cheese on top.
Bake in the oven for one hour, or until the potatoes are cooked and the liquid has been absorbed.
JUS
Boil the stock briskly, uncovered, until reduced.
 

Read more on: bake  |  roast  |  beef
 

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