Pomme Puree with Fillet Steaks
ready in 1 hr 10 min.
Cook the potatoes for around 25 minutes until tender to the point of a knife.
Heat the oven to its lowest temperature.
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.
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.
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.