I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were about 300g each, it was aged Argentinian beef. The fillets were so juicy and tender and bursting with flavour, becuase of the size I did have to cook for about 20-25 Min’s for medium rare.

Ingredients

4 Steak fillets (200-250g each I was a little piggy on the weight as you can see from the photo.)
160g Fois gras pate (40g cut round slices to top each steak.)

Sauce

Olive oil
1 Shallot, chopped finely
1 Cup Madeira wine
2 Teaspoons beef stock granules (Mine is quite hearty, so adjust for taste with the brand you use.)
1/2 Cup water
2 Teaspoons French mustard
3 Tablespoons morels, chopped finely
1-2 Teaspoons cornflour

Potatoes Au Gratin Dauphinois

1Kg Potatoes, sliced into thin slices
2 Cups milk
2 Cloves garlic, smashed
11/2 Cups Gruyere cheese
1 Cup thick double cream
1 Cup light cream
25g butter
Pepper to taste

Method

1. Cook steaks on a BBQ or under the grill or in a pan until desired doneness, my steaks were huge so mine took about 20-25 Min’s and that was for medium rare.

Sauce

1. Add a small amount of olive oil to a pan, add shallots and cook until tender, add madeira, water and beef stock, simmer for a few minutes.

2. Add mustard and stir to combine, mix a little water with the cornflour and add to the sauce to thicken, lastly add chopped morels, serve over steak.

Potatoes Au Gratin Dauphinois

1. Preheat oven to 180ºC (360ºF).

2. Put the potatoes in a pan and cover with milk. Add one of the smashed garlic cloves, cover and bring to the boil, turn heat down and simmer uncovered about 10 min’s, until potatoes are just tender.

3. Mix the 2 creams together until well combined.

4. Rub a ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, cream and pepper to layer. Put the second half of the potatoes and pour the other half of th cream over, top with remaining cheese.

5. Put the dish in the oven and cook for 1 hour. Gratin Dauphinois is ready when the top is gold and brown.

This makes 6 servings

To Serve: I served mine on a bed of spinach with garlic, mushrooms and bacon. Place steak on plate top with pate and pour sauce over, serve dauphinois on the side.

All photo’s taken by me unless otherwise stated.