M&S recipe inspiration
Beef fillet with mushroom and Roquefort cheese sauce, gratin dauphinoise, French green beans and spinach
Short of time? You could serve the beef with M&S potato gratin dauphinoise instead.
Ingredients
For the potato dauphinoise
- 750g M&S salad potatoes
- 1 tbsp M&S caster sugar
- 3 sprigs M&S cut thyme leaves, chopped
- 2 sprigs M&S cut rosemary leaves, chopped
- ¼ tsp M&S ground nutmeg
- ¼ tsp M&S curry powder
- ¼ tsp M&S cumin seeds
- 200ml M&S whole milk
- 200ml M&S double cream
- 2 cloves M&S garlic, peeled and crushed
- 200g M&S Comté cheese, grated
For the beef fillet
- 30g M&S dried porcini mushrooms
- 2 x 200g packs mixed exotic mushrooms, halved if large
- 4 cloves M&S garlic, peeled and crushed
- 1/2 tsp each of M&S coriander seeds, cumin seeds and fennel seeds
- 1 tsp M&S caster sugar
- 4 sprigs M&S cut thyme, chopped
- 2 M&S shallots, diced
- 3 tbsp M&S extra virgin olive oil
- 4 x 225g M&S fillet steaks, at room temperature
- 50ml M&S French brandy
- 150ml M&S white wine
- 4 tbsp M&S double cream
- 50g M&S Roquefort cheese
For the French green beans and spinach
- 300g M&S fine green beans, trimmed
- 2 tbsp M&S olive oil
- 200g M&S spinach
- 2 cloves M&S garlic, crushed
- 2 tsp M&S honey
Method
- For the potato dauphinoise: Preheat the oven to 180°C/160°C fan. Cut the potatoes into 1cm thick slices and place in a bowl.
- In a small bowl, mix together the sugar, some salt and freshly ground pepper, thyme, rosemary, nutmeg, curry powder and cumin seeds and set aside.
- Put the milk, cream, garlic and spice mix into a large pan, bring to a simmer and reduce on a low heat for about 5 minutes. Add the potatoes and simmer for 5 minutes. Remove from the heat.
- Layer the potatoes in the base of a small baking dish. Top with some cheese, repeat these layers 3 times and pour over the remaining liquid. Cover with oiled foil. Bake for 30 minutes then remove the foil. Cook for another 15 minutes until golden brown.
- For the beef fillet: Put the dried mushrooms in a small bowl and cover with boiling water from the kettle. Leave to soak for 15 minutes or until soft. Drain, reserving 125ml of the liquid. Rinse them carefully to remove any excess dirt.
- Place the king oyster and drained porcini mushrooms in a medium bowl with the crushed garlic. In another small bowl, add the coriander, cumin, fennel seeds, sugar, thyme, shallots and salt and pepper. Set aside.
- Heat 1 tbsp olive oil in a large frying pan set over high heat. When smoking, add the steaks. Sear for 3 minutes on each side. Place in a baking tray and cover with foil to keep warm.
- Using the same pan, add the remaining 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 minutes until browned all over. Add the shallots and spice mix and cook for another 2 minutes.
- Turn the heat up and add the brandy, reduce for a minute, then add the wine and 125ml of the soaking liquid. Cook for 5 minutes or until reduced by half - it should have the consistency of double cream.
- Remove the pan from the heat and stir in the cream and Roquefort. Add fresh cracked black pepper and keep warm until ready to serve.
- 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 tea towel.
- Heat the olive oil in a large frying pan until hot. Add the beans, spinach and garlic and cook for 2 minutes. Drizzle with the honey, season and cook for 1 minute.
- To serve, place a steak on a warmed plate, surrounded with the sauce. Serve with the beans and potatoes alongside.
