Beef steak with port sauce and fries
Preheat the oven to 200°C. Lightly brush the steak with oil and season with salt. Heat an oven-safe pan and sear the steak in it, about 2 minutes on each of the 4 sides. Add the butter, thyme sprigs, garlic to the pan, let the butter melt and pour it over the steak for a minute.
Ingredients · Servings For 2 people
- 400 g beef tenderloin
- 1 tbsp vegetable oil
- 25g butter
- 2 sprigs thyme
- 1 clove garlic
- 10 g dried mushrooms
- 25g butter
- 1 shallot
- 2 sprigs thyme
- 200 ml port wine
- 100 ml beef broth
- 300 g fries
- 200 g green beans
Method · 55 min
- For the port sauce, pour 100 ml of boiling water over the dried mushrooms and let them stand for 10 minutes. Heat the butter in a saucepan, add the shallots, thyme and a pinch of salt and fry slowly for 5 minutes until the shallots soften. Pour in the port, increase the heat and reduce the mixture by half. Add the beef stock, mushrooms and 50 ml of the mushroom liquid and reduce everything by half again.
- Preheat the oven to 200°C. Lightly brush the steak with oil and salt it. Heat an oven-safe pan and sear the steak for about 2 minutes on each of the 4 sides. Add the butter, thyme sprigs, garlic to the pan, let the butter melt and pour it over the steak for a minute. Place the pan with the steak in the oven and roast for 8–10 minutes – a meat thermometer inserted into the centre of the meat should read 55°C (if you don’t have an oven-safe pan, transfer everything from the pan to a baking dish). Remove the steak from the oven, transfer it to a warmed plate and let it rest for 5 minutes. Add the juices that the meat releases to the sauce.
- Slice the meat and serve with the sauce, fries and beans. SOMETHING EXTRA You can buy the fries frozen or cut them from fresh potatoes. You can fry them in boiling oil (at a temperature of 18O°C) or just mix them with oil and bake in the oven. Recipe and photos taken from Olive Magazine.
