Name: Beef fillet with potatoes Dauphinoise and port jus
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 beef large, fillet; 0.00 olive oil; 30.00 ml wholegrain mustard; 30.00 ml freshly ground black pepper; 250.00 g porcini mushrooms dried, soaked; 250.00 ml port; 15.00 ml butter; 1.00 kg potatoes thinly sliced; 2.00 garlic cloves, crushed; 100.00 g gruyère cheese grated; 1.00 nutmeg grated; 375.00 ml cream; 625.00 ml stock chicken; 125.00 ml port; 15.00 ml butter cold, cut into cubes; 0.00 sea salt and freshly ground black pepper; 0.00 oil for deep frying; 2.00 leeks cut very thinly lengthways; 0.00 asparagus blanched, to serve

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Ingredients (19)

1.00	beef — large, fillet
0.00	olive oil
30.00 ml	wholegrain mustard
30.00 ml	freshly ground black pepper
250.00 g	porcini mushrooms — dried, soaked
250.00 ml	port

POTATOES DAUPHINOISE

15.00 ml	butter
1.00 kg	potatoes — thinly sliced
2.00	garlic — cloves, crushed
100.00 g	gruyère cheese — grated
1.00	nutmeg — grated
375.00 ml	cream

PORT JUS

625.00 ml	stock — chicken
125.00 ml	port
15.00 ml	butter — cold, cut into cubes
0.00	sea salt and freshly ground black pepper
0.00	oil — for deep frying
2.00	leeks — cut very thinly lengthways
0.00	asparagus — blanched, to serve

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Method:

Preheat the oven to 200 &degC.
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.