Pomme Puree with Fillet Steaks
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 ½ cups floury potatoes (diced)
- ½ cup Bacon (chopped)
- 4 beef tenderloin (approx. 180 g each)
- ⅞ cup Red wine
- ⅜ cup Port wine
- ⅞ cup Veal stock
- 2 Tbsps cold butter
- ⅞ cup hot milk
- 3 Tbsps butter
- Nutmeg (freshly grated)
Preparation steps
1.
Cook the potatoes for around 25 minutes until tender to the point of a knife.
2.
Heat the oven to its lowest temperature.
3.
Fry the bacon in pan without any fat until crispy. Pat dry with kitchen paper. Season the steaks with salt and ground black pepper and fry in the hot bacon fat on both sides for 2-3 min. Remove from the pan and drain the fat. Transfer to a baking tray and roast for around 15 min until the desired consistency is achieved.
4.
Pour the wine, port and the stock into the pan and reduce to around 150 ml. Stir in the butter, turn down the heat and season with salt and ground black pepper.
5.
Mash the potatoes and stir in the hot milk and 40 g butter. Season with salt and nutmeg. Transfer the potatoes to a bowl and place the steaks on top. Drizzle with the gravy and sprinkle with the bacon.
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