serves two
2-5 oz. fillet steaks
2 slices of bacon
seasoned salt to taste
pepper to taste
cooking spray
½ tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups sliced mushrooms, sliced (white or baby portabella)
¼ teaspoon dried thyme
¼ cup Scotch whiskey
½ cup ginger ale (Recommendation: Zevia Ginger Ale)
1 tablespoon dark brown sugar
½ tablespoon soy sauce
pinch or two of dried rubbed sage
Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you’re ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.
bacon recipe courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129
Showing posts with label fillet steak. Show all posts
Showing posts with label fillet steak. Show all posts
Thursday, November 17, 2011
Wednesday, February 09, 2011
2103. FILLET STEAK in MADEIRA SAUCE with BACON MASHED POTATO, CARROTS and GREEN BEANS
serves one
For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper
For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper
For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper
For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine
For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.
Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.
For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.
In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.
Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.
Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.
Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.
Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.
Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.
Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.
For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.
Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.
Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.
Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.
Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.
To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.
bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food
For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper
For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper
For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper
For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine
For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.
Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.
For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.
In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.
Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.
Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.
Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.
Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.
Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.
Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.
For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.
Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.
Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.
Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.
Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.
To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.
bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food
Subscribe to:
Posts (Atom)