Help! Fillet Steak & red wine recipe
Discussion
The wife (who's not bad at all in the kitchen) has decided that she wants to treat us to a home cooked three course meal on Saturday.
She has suggested fillet steak for the main. Whilst discussing this I suggested one of my regular choices from our favourite gastropub. Which is fillet steak in a shiraz sauce with mushrooms, baby onions and lardons.
It says Shiraz sauce, but is actually more of a jus than a sauce. She is frantically hunting for a similar recipe. Anyone think they can help her with this one?
She has suggested fillet steak for the main. Whilst discussing this I suggested one of my regular choices from our favourite gastropub. Which is fillet steak in a shiraz sauce with mushrooms, baby onions and lardons.
It says Shiraz sauce, but is actually more of a jus than a sauce. She is frantically hunting for a similar recipe. Anyone think they can help her with this one?
How about fillet steak poached in red wine, then use the red wine to make a sauce?
Recipe halfway down this page:
http://www.abqtrib.com/news/2006/dec/08/celebrity-...
It's a Jamie Oliver recipe and I've made it 3 or 4 times and it's really nice
Recipe halfway down this page:
http://www.abqtrib.com/news/2006/dec/08/celebrity-...
It's a Jamie Oliver recipe and I've made it 3 or 4 times and it's really nice
Sounds very much to me like the classic recipe for boeuf bourgignon - but in a frying pan. 
In which case, I reckon you ought to fry the steak in butter with a tiny bit of olive oil until it's done to your liking, and set it aside in a warm place to rest.
Then, fry the lardons in a dry pan to let the fat cook out, remove the bacon with a slotted spoon, set it aside, and cook the baby onions in the bacon fat on a medium to low heat until slightly caramelised. Again remove and set aside somewhere warm.
Add a knob of butter to the pan, and add the mushrooms. Cook on a moderate heat until they colour and stop exuding their moisture, then remove and set aside. Add a glass of red wine to the bits in the pan, stir well to scrape up any 'goo' which might be sticking to the bottom, stir in a bit of redcurrant jelly, then bring to the boil and reduce until thickened to your liking.
Then either bring all the sauce ingredients back to the same pan and pour them on top of the steak, or arrange them around the plate 'cheffy-style' with the sauce drizzled over and around.
However - and just my twopennorth here - I think a steak would go beautifully with just the pan juices from the meat and a sauté of the wild mushrooms which are in season at the moment. In which case I'd sweat a shallot in butter and a tiny bit of olive oil, sauté the mushrooms and stir in some chopped parsley at the end. If you can't get wild mushrooms, cultivated shiitake, portobella or chestnut mushrooms would work just as well.
In which case, I reckon you ought to fry the steak in butter with a tiny bit of olive oil until it's done to your liking, and set it aside in a warm place to rest.Then, fry the lardons in a dry pan to let the fat cook out, remove the bacon with a slotted spoon, set it aside, and cook the baby onions in the bacon fat on a medium to low heat until slightly caramelised. Again remove and set aside somewhere warm.
Add a knob of butter to the pan, and add the mushrooms. Cook on a moderate heat until they colour and stop exuding their moisture, then remove and set aside. Add a glass of red wine to the bits in the pan, stir well to scrape up any 'goo' which might be sticking to the bottom, stir in a bit of redcurrant jelly, then bring to the boil and reduce until thickened to your liking.
Then either bring all the sauce ingredients back to the same pan and pour them on top of the steak, or arrange them around the plate 'cheffy-style' with the sauce drizzled over and around.
However - and just my twopennorth here - I think a steak would go beautifully with just the pan juices from the meat and a sauté of the wild mushrooms which are in season at the moment. In which case I'd sweat a shallot in butter and a tiny bit of olive oil, sauté the mushrooms and stir in some chopped parsley at the end. If you can't get wild mushrooms, cultivated shiitake, portobella or chestnut mushrooms would work just as well.
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