Fillet steak with Chateaubriand sauce and straw fries

Ingredients

  • small bunch fresh tarragon, leaves picked
  • 300ml/10fl oz reduced chicken stock
  • 150ml/5fl oz white wine
  • 1 garlic clove, chopped
  • 150g/5oz button mushrooms, sliced
  • 2 shallots, sliced
  • 75g/3oz butter
  • + 6 more ingredients
    • 3 large baking potatoes, peeled and cut into matchsticks
    • vegetable oil, for deep-frying
    • 2 tbsp olive oil
    • 50g/2oz butter
    • salt and freshly ground black pepper
    • 4 x 175g/6oz fillet steaks, pounded out thinly with a meat mallet or rolling pin

1. For the steak, season the steaks well with salt and freshly ground black pepper. 2. Heat a frying pan until smoking, add the butter and olive oil and fry the steaks on both sides for 2-3 minutes (for medium), or until cooked to your liking. 3. Heat the vegetable oil a deep-based pan to 190C/...

View full recipe at SpringPad

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