Fillet Steak with Red Wine Sauce and Dauphinoise Po

Name: Fillet Steak with Red Wine Sauce and Dauphinoise Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 oz. each) fillet steak; 1 bottle red wine; 1/2 qt. beef stock (gelatinous); 1-1/2 lb. maris piper potatoes, very thinly sliced; Heavy cream; Milk; 3 cloves garlic, chopped; 1 handful freshly chopped parsley; Seasoning, to taste; 7/8 to 1-3/4 oz. butter

Servings: persons

1
Layer potatoes in a deep baking tray, season each layer and dust with a good sprinkling of fresh chopped parsley and fresh chopped garlic.
2
Mix equal quantities of milk and cream (enough to just cover the potatoes) together and pour over the potatoes.
3
Place in an oven at roughly 350F/180C until they are golden brown and soft.
4
For the red wine sauce, simply add 1 bottle of red wine to a pan and the gelatinous beef stock (homemade, do not use a stock cube, it's not the same).
5
Boil rapidly and reduce significantly until this is a rich thick sauce.
6
At this point I like to add a little fresh thyme, and check the seasoning, adding more where necessary.
7
Just before serving the sauce, whisk in enough butter to give the sauce a nice sheen and velvety texture.
8
Season the steak heavily (although the salt draws out moisture this doesn't matter because it's going straight onto a hot griddle) and brush with olive oil.
9
Place the steak on a smoking hot griddle, turning to create the square griddle pan parks.
10
Assuming a good thick piece of steak, 2 minutes on each side should be adequate to leave the meat nice & rare.
11
Remove the meat and leave to rest for another 2 minutes.
12
In the mean time, cut a square of the potatoes per person, and place on plain white plates, place the steak along side, and gently spoon the sauce around the edge.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (8 oz. each) fillet steak, 1 bottle red wine, 1/2 qt. beef stock (gelatinous), 1-1/2 lb. maris piper potatoes, very thinly sliced, and more.

Yes, Fillet Steak with Red Wine Sauce and Dauphinoise Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet Steak with Red Wine Sauce and Dauphinoise Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions