Fillet Steak with Red Wine Sauce and Dauphinoise Potatoes


prep 0:10       total 0:30


4 servings



4 (8 oz. each) fillet steak
1 bottle red wine
1/2 qt. beef stock (gelatinous)
1-1/2 lb. maris piper potatoes, very thinly sliced
Heavy cream
3 cloves garlic, chopped
1 handful freshly chopped parsley
Seasoning, to taste
7/8 to 1-3/4 oz. butter


Layer potatoes in a deep baking tray, season each layer and dust with a good sprinkling of fresh chopped parsley and fresh chopped garlic. Mix equal quantities of milk and cream (enough to just cover the potatoes) together and pour over the potatoes. Place in an oven at roughly 350°F/180°C until they are golden brown and soft.

For the red wine sauce, simply add 1 bottle of red wine to a pan and the gelatinous beef stock (homemade, do not use a stock cube, it's not the same). Boil rapidly and reduce significantly until this is a rich thick sauce. At this point I like to add a little fresh thyme, and check the seasoning, adding more where necessary. Just before serving the sauce, whisk in enough butter to give the sauce a nice sheen and velvety texture.

Season the steak heavily (although the salt draws out moisture this doesn't matter because it's going straight onto a hot griddle) and brush with olive oil. Place the steak on a smoking hot griddle, turning to create the square griddle pan parks. Assuming a good thick piece of steak, 2 minutes on each side should be adequate to leave the meat nice & rare. Remove the meat and leave to rest for another 2 minutes.

In the mean time, cut a square of the potatoes per person, and place on plain white plates, place the steak along side, and gently spoon the sauce around the edge.

Author's Comments

Classic easy to make main course.

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