Beef Fillet with Mushroom and Roquefort Sauce and Gratin Dauphinoise
By M&S Food
Published on 21 December 2023
Chef Jean-Christophe Novelli serves perfectly cooked steak with rich blue cheese sauce to celebrate French week on TV cookery show Cooking With The Stars, brought to you by M&S Food. Fresh garlicky green beans and spinach on the side finish a delicious classic French dish. Short of time? You could serve M&S potato gratin dauphinoise instead. Looking for more french inspired recipes? Look no furtherTime and servings
2 hrs 15 minsTotal time
4Servings
45 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 4 tsp caster sugar
- 7 thyme sprigs, leaves chopped
- 2 rosemary sprigs, leaves chopped
- ¼ tsp ground nutmeg
- ¼ tsp curry powder
- ¾ tsp cumin seeds
- 200ml whole milk
- 200ml double cream, plus 4 tbsp
- 8 garlic cloves, crushed
- 750g salad potatoes, cut to 1cm thick
- 200g Comté cheese, grated
- 30g dried porcini mushrooms
- 2 (200g) packs mixed exotic mushrooms, halved if large
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 2 echalion shallots, diced
- 5 tbsp extra-virgin olive oil, plus extra for the foil
- 4 (225g) fillet steaks, at room temperature
- 50ml French brandy
- 150ml white wine
- 50g Roquefort cheese
- 300g fine green beans, trimmed
- 200g spinach
- 2 tsp runny honey
Method
Step 1
For the potato dauphinoise: heat the oven to 180°C/160°C fan/ gas 3. In a small bowl, mix together 3 tsp sugar, chopped leaves from 3 thyme sprigs, rosemary, ¼ tsp each nutmeg, curry powder and cumin seeds with a pinch of salt and freshly ground pepper and set aside.Step 2
Put the milk, 200ml cream, 2 crushed garlic cloves and spice mix into a large pan, bring to a simmer and reduce on a low heat for about 5 mins. Add the sliced potatoes and simmer for 5 mins then remove from the heat.Step 3
Layer the potatoes in the base of a medium baking dish, or 4 individual baking dishes. Top with some Comté cheese, repeat these layers 3 times and pour over the cooking liquid. Cover with oiled foil. Bake for 30 mins then remove the foil. Cook for another 15 mins until cooked through and golden brown. Set aside to keep warm.Step 4
For the beef fillet: Put the dried mushrooms in a small bowl and cover with freshly boiled water. Leave to soak for 15 mins or until softened. Drain, reserving 125ml of the soaking liquid. Rinse carefully with fresh water to remove any excess dirt.Step 5
Put the mixed exotic mushrooms and drained porcini mushrooms in a medium bowl with 4 crushed garlic cloves. In another small bowl, add the coriander, fennel seeds, remaining ½ tsp cumin seeds, 1 tsp sugar, chopped leaves from 4 thyme sprigs, shallots, pinch of salt and freshly ground black pepper. Set aside.Step 6
Heat 1 tbsp olive oil in a large frying pan set over high heat. When smoking, add the steaks. Sear for 3 mins on each side. Transfer to a baking tray and cover with foil to keep warm.Step 7
Using the same pan, add the 2 tbsp olive oil and heat the pan until very hot. Add all the mushrooms and leave them to sear for a minute or two before stirring them. Keep continually stirring them for 4-5 mins until browned all over. Add the shallots and spice mix and cook for another 2 mins.Step 8
Turn the heat up and add the brandy, reduce for a minute, then add the wine and 125ml of reserved mushroom soaking liquid. Cook for 5 mins or until reduced by half - it should have the consistency of double cream.Step 9
Remove the pan from the heat and stir in the remaining 4 tbsp cream and Roquefort. Add freshly ground black pepper and keep warm until ready to serve.Step 10
Bring a medium pan of water to the boil. Add the beans and blanch for one minute. Drain and rinse in cold water. Dry on a clean tea towel.Step 11
Heat the remaining 2 tbsp olive oil in a large frying pan until hot. Add the beans, spinach and remaining 2 crushed garlic cloves then cook for 2 mins. Drizzle with the honey, season and cook for 1 min.Step 12
Slice the steak to serve, transfer to a warmed plate, surrounded with the sauce. Serve with the beans and potatoes alongside.