| Fillet of Beef |
| Fillet of Beef |
While the preparation and cooking instructions seem a bit
intricate, they are none-the-less essential to properly preparing this dish. Don't
rush it. Enjoy the cooking. Enjoy the meal. |
| Ingredients |
- 4 4 oz. fillet steaks, fully trimmed
- 1/2 lb. fresh green beans
- 4 large smoked oysters, fresh or canned
- 4 large fresh basil leaves
- 1&1/4 cup of beef jus
- 4 tbsp. butter
- 3/4 cup of olive oil
- 1/4 cup blended whisky
- 1 large shallot, finely chopped
- Pinch of thyme
- 1&1/2 cup of chanterelle mushrooms, cleaned and whole
- 2 cups potato puree (potatoes mashed without liquid and dried for two
minutes in 425 degree oven)
- 20 asparagus tips, cut in half lengthwise and cooked in salted water
- 1 cup of Sauce Foyot (béarnaise sauce with a little bit of beef jus
mixed in)
|
| Cooking
Instructions |
- Wrap each oyster in a basil leaf. Create a pocket in each steak by inserting a small paring
knife into the side of the fillet and cutting from side to side. Insert on oyster into the
pocket. Secure with toothpick.
- Fry
mushrooms in 1/4 cup of very hot oil and 2 tbsp. of butter. Drain on paper towel and
season with salt and pepper.
- Roll out potato puree ( you may need to add a little flour to make rolling easy) until it is about
1/4 inch thick. Cut out 3 1/2 inch diameter circles.
- Using
small frying pan, fry potato circles in remaining oil until golden brown (this can be done
in advance and reheated when served).
- Place potato in the middle of dinner plates. Pan fry steaks in remaining oil. Lightly sauté the
remaining shallots with thyme. Add whisky and flambé. Add the jus, boil and reduce to
thicken.
- Place steak on the middle of the potato disk. Encircle steak with mushrooms and asparagus also
on top of the potato disk. Pour sauce around disk and serve.
Offer the Sauce Foot separately.
- Mushrooms should be seasoned after they have cooked. Salt draws moisture from the mushroom causing
it to boil instead of fry.
|
| Comments |
Serves four. |
|
|
Home |
eMail | 