Beef Fillet with Potatoes and Iceberg Wedge Salad with Ranch Dressing
By M&S Food
Published on 14 August 2024
Level up steak night Chef Jack Stein’s indulgent beef fillet steaks, served with a rich bearnaise sauce, blue cheese ranch wedge salad and crispy potatoes. Give the recipe a go to recreate the chef’s dish from M&S’s Cooking with the Stars.Time and servings
55 minsTotal time
6Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 2 x 400g packs M&S Parmentier Potatoes
- 6 M&S British beef fillet steaks
- 6 tbsp olive oil
- 3 tbsp unsalted butter
- 4 thyme sprigs
- 75g mayonnaise
- 0.5 tsp miso paste
- 40ml soured cream
- 2 garlic cloves, finely chopped
- 25ml buttermilk
- 0.5 tsp salt
- 1 tbsp white vinegar
- 50g roquefort
- 2 tbsp chives, roughly chopped
- 1 iceberg lettuce, cut to 6 wedges
- 180g tub M&S bearnaise sauce
Method
Step 1
Cook the potatoes and bearnaise to packet instructions.Step 2
Season the beef fillets generously with salt and pepper on both sides.Step 3
Heat the olive oil in a large skillet or heavy-based frying pan over medium-high heat until hot but not smoking.Step 4
Add the beef fillets and sear for 3-4 mins on each side for medium-rare, or adjust the cooking time according to your preference. Add the butter and thyme and use to baste throughout cooking. Remove from the pan, cover with foil and set aside to rest.Step 5
Mix the mayonnaise, miso paste, soured cream, garlic, buttermilk, salt and vinegar together until combined.Step 6
Put the cheese in a heatproof bowl, cover and microwave for 30 secs until beginning to melt. Mix through the mayonnaise mixture with the chives.Step 7
Cook the bearnaise to packet instructions.Step 8
To serve, put each iceberg wedge on a plate and drizzle with a little ranch dressing. Add the beef and potatoes then serve with bearnaise sauce.