John Myers
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Second Course: Beef Fillet Steaks with Port Shallots and Porcini Mushroom Puree
The perfect second course: beef fillet steaks with port shallots and porcini mushroom puree recipe with a picture and simple step-by-step instructions.
Steaks
- 8 Pc. Beef fillet steaks a. 100 g
- 8 NS. Ham air dried
- 1 tablespoon Oil
- Salt and pepper
Red wine shallots
- 300 g Shallots
- 2 tablespoon Oil
- 2 Tablespoon (level) Flour
- 400 ml Beef stock
- 100 ml Port red
- 7 Stems Fresh thyme
- Salt, pepper, sugar
Porcini mushroom puree
- See my recipe
Steaks
- Fold the ham lengthways, wash the meat and pat dry. Wrap each slice of ham and pin it with a wooden skewer.
- Heat the oil in a pan and add the meat for 2 minutes on each side. Fry vigorously. Season with salt and pepper. Place the meat in an ovenproof dish and fry it medium for 3-5 minutes in a preheated oven (175 °).
Red wine shallots
- Peel shallots, heat oil in a pan and fry shallots in it for 3-4 minutes. Season with salt and pepper, dust with flour and sweat. Deglaze with the stock and port wine, bring to the boil, cover and simmer for about 10 minutes, stirring occasionally.
- 2min. before the end of the cooking time add 3 stalks of thyme and cook. Season to taste with salt and pepper. Possibly a little more sugar.
- Take the steaks out of the oven and serve with the shallots and the puree and garnish with the remaining thyme
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