Fillet Steaks with Gratin of Mushrooms and Sautéed Potatoes



1 shallot, finely chopped

1 garlic clove, crushed

3 tbsp olive oil

6 ounces mushrooms, roughly chopped

2 tbsp chives, finely chopped

8 tbsp heavy whipping cream

1 large egg yolk

3 tbsp freshly grated Parmesan

4 fillet steaks, about 6 ounces apiece and 2 inches thick


2 lbs new potatoes, scrubbed

1 tsp rosemary

4 cloves garlic, crushed

6 tbsp olive oil

2 tbl butter

salt and freshly ground black to taste


 Preheat oven to 350°F.

Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a fork. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

 In a medium frying pan, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until softened. Add 2 tablespoons of olive oil and the mushrooms, sauté, stirring frequently, for about 5 minutes until browned and cooked. Pour the mixture into a sieve to drain and cool.

In a separate bowl, whip the cream until softly stiff. Fold in the mushroom mixture, the egg yolk, chives and a tablespoon of the grated Parmesan, seasoning with salt and pepper to taste. Set aside.

Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal in the juices on all sides. Remove steaks from the pan, place on a shallow baking tray. Divide the mushroom mixture on top of the steaks and dust with the remaining Parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden.

Meanwhile, heat 4 tablespoons olive oil in a frying pan and add the garlic, rosemary, and cooked potatoes. Sauté over a fairly high heat, until the potatoes are golden brown, stirring to prevent sticking. Add butter towards the end of cooking, season generously with salt and pepper.

Serve the steaks with the sautéed potatoes



4 servings


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