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Fillet of Beef with Fondant Potatoes, Shitake Mushrooms and Brandy Sauce

Prep Time:

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Cook Time:

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Serves:

Serves 2

Food Type

Beef

About the Recipe

Impressive supper for two, ideal for special occasions.
Fillet steak with a mushroom and Armagnac sauce, complementing soft, velvety fondant potatoes and seasonal vegetables of choice

Ingredients

2 Fillet steaks, about 200 g each

25g Unsalted Butter

1 Tbsp Rapeseed Oil

Sea Salt & freshly Ground Black Pepper

1 Banana Shallot, peeled and chopped finely

50g Shiitake Mushrooms, halved

300ml Beef Stock

3 Tbsp Brandy

3 sprigs Thyme


For the Fondant Potatoes


300g Potatoes, peeled and sliced to give 2 pieces, discarding the ends

1 Tbsp Rapeseed Oil

25g Unsalted Butter

200ml Beef Stock

Preparation

2 Fillet steaks, about 200 g each

25g Unsalted Butter

1 Tbsp Rapeseed Oil

Sea Salt & freshly Ground Black Pepper

1 Banana Shallot, peeled and chopped finely

50g Shiitake Mushrooms, halved

300ml Beef Stock

3 Tbsp Brandy

3 sprigs Thyme


For the Fondant Potatoes


300g Potatoes, peeled and sliced to give 2 pieces, discarding the ends

1 Tbsp Rapeseed Oil

25g Unsalted Butter

200ml Beef Stock

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