Fillet steak with asparagus and gratin dauphinois

It has been ages since I’ve posted anything and that is mainly because I’ve been cooking lots of comfort food and things that I’ve blogged before.

Anyway, I decided to splash out on some fillet steak yesterday and here are the results.

Nothing too difficult here, except possibly the rich red wine sauce, which was enriched with dried porcini mushrooms and the soaking water.

The sauce was made with shallots and garlic sweated in butter, with soaked porcini, the stems of some fresh mushrooms and a bay leaf. When these were softened, I added the soaking liquid, taking care to avoid any grit, and about two large glasses of red wine that had been reduced by half. I added a small knob of tomato purée because this helps with the colour of the sauce.

This was simmered until it was further reduced, strained through a wire sieve and then added to some thinly sliced mushrooms that had been sautéed in butter. This was thickened with some beurre manié and served with the steak.

I made a dessert also, a tarte tatin, but with nectarines instead of apples. The nectarines were not particularly ripe or soft, which made them just right for this.

They were cooked in the usual way in a simple caramel and then baked in the oven with puff pastry and turned out onto a plate. Served with vanilla cream, this was delicious.

All in all, an excellent Saturday evening dinner.

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