- 10x175g Centre cut fillet steaks (tournedos)
- 2tbsp Essential Cuisine Beef Glace
- 2tbsp Rapeseed oil
- Rapeseed oil for cooking
- 50g Unsalted butter
- 100g Finely chopped shallots
- 2 x Finely chopped garlic cloves
- 2 x Bay-leaves
- 1 x Large sprig of fresh thyme
- 250ml Port
- 500ml Essential Cuisine Premier Veal Jus (made up to directions with tepid water)
- 50g Unsalted butter
- 500g Finely sliced flat and chestnut mushrooms
- 1kg Washed baby leaf spinach
- 1 x Whole nutmeg to grate
- 10 x Round fondant potatoes, braised in Essential Cuisine Chicken Stock, thyme and crushed garlic
- 20 x Slices of pancetta crisps (optional)
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
Pan Fried Fillet of Beef with a Port Jus by Essential Cuisine
Pan Fried Fillet of Beef with a Port Jus by Essential Cuisine
Pan Fried Fillet of Beef with a Port Jus by Essential Cuisine.
I have used beef from the fillet in this recipe as it is lean and low in fat, with a melt in the mouth tenderness. Make sure your beef has been aged on the bone. You could use a whole fillet, seasoned and sealed in the same way, but roasted in the oven, rested, then sliced instead onto the dish?
Ingredients
Method
• Bring the beef to room temperature
• Pre heat your oven to 180 degrees centigrade (if required)
• Mix the Essential Cuisine Beef Glace and rapeseed oil together and brush all over the beef fillets, this will season and enrich the flavour of the meat.
• Heat a suitably sized frying pan on a high heat, add a splash of oil, sear the beef on all sides until golden brown.
• Remove from the pan and place on a tray, finish cooking in the oven if required or keep warm to rest
• Add the shallots, garlic, bayleaf and thyme to the juices in the pan on a medium heat.
• Fry gently for a few minutes until softened but without too much colour
• Deglace the pan with the port and place on a high heat until reduced by two thirds.
• Add the Essential Cuisine Premier Veal Jus and bring to the simmer, cook for 5-10 minutes and pass the jus through a fine chinois, keep warm
• Heat a clean pan on a medium heat, add the butter and saute the wild mushrooms until coloured and starting to soften, stir in the spinach and continue cooking until the spinach is wilted.
• Season to taste with freshly ground pepper, salt and ground nutmeg
• Remove from the heat and drain any excess liquid if necessary then press in a clean cloth
• In a ring, place the fondant potatoes first, topped with the mushroom/spinach mix, then the beef on top. Drizzle the port jus over and around the beef, garnish with the warmed pancetta crisps
• Your Essential Cuisine Pan Fried Fillet of Beef with a Port Jus is now ready to serve
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