TOURNEDOS DAUPHINOISE
A tender beef fillet paired with creamy potato gratin from Dauphiné, reflecting the rich culinary traditions of southeastern France.
Serves: 2
Ingredients:
2 Fillet steak (200g each)
Garlic
Thyme
Butter
-
1 Shallot (diced, 100g)
2 Garlic (finely chopped)
100g Wild mushroom (chantrelle)
30g Butter
75ml Cognac
100ml Reduced beef stock
1tsp Dijon mustard
140g Crème fraiche
2g Chopped parsley
Start by seasoning your steak on all sides. (make sure it is room temperature). Sear in a hot pan.
Give each side approx. 2 minutes, add the butter, herbs and garlic and baste for another minute on each side. Leave to rest and make the sauce.
In the same pan cook the shallot and garlic first in 30g of butter, followed by the mushrooms.
Once the mushrooms are cooked, flambe the Cognac. Add all of the remaining ingredients.
Add the rested steaks back to the pan, baste with the sauce to heat them.
Plate up and serve.
