A few years ago I was given the chance to spend a couple of days at Nick Nairns Cook School in the Port of Menteith, Stirling. Certainly this was an experience I shall always remember. Being a keen cook I had a great time cooking a variety of dishes over two days. The tuition was excellent and I picked up some great tips involving food preparation. Some of the recipes, I have to admit, I haven’t looked at for a number of years. This steak recipe is one of those recipes. So, recently I hunted it out again, made it for myself and hubby as a Saturday night treat. It certainly tasted as good as I remembered and brought back some great memories of those two days spent at the cook school. I feel I have to share this recipe with you as it is just too good to keep hidden away. I certainly will be making it again in the near future.
2 x160g fillet steak
6 small potatoes ( cooked with skin on)
10 ml olive oil
Red Wine Shallots ( this makes enough sauce for 4 steaks, depending on how much you like to serve per person)
400g medium shallots ( try to get them the same size)
175ml brown chicken stock
225ml intense red wine
1tsp castor sugar
sprig of thyme
Peel the shallots taking care not to remove too much root. (This is made much easier if you put the shallots into a bowl, pour over boiling water, leave for a couple of minutes, pour off the water then peel.)
In a heavy saucepan sauté the shallots in half the butter until golden brown.
Add the chicken stock, sugar,thyme and a pinch of salt.
Reduce the liquid over a high heat then add the wine and boil down until only two or three tablespoons of sauce remain, stir in the remainder of the butter and hold until required.
Cut the cooked potatoes in half longways and flatten off the curved back to form elongated potato slices with skin on. Toss the slices in olive oil and grill on a griddle pan ( if you do not have a griddle pan a fry pan will do). Season and set asides and keep warm.
Grill the steaks to your liking and allow to rest.
Re heat the sauce while you assemble the dish.
Set 5 or 6 potato slices in the centre of the plate in a star pattern. Arrange five shallots around the potatoes and set the steak on the potatoes in the centre of the plate.
Serve with the sauce.