Fillet of Beef with Fondant Potatoes, Shiitake Mushrooms and Brandy Sauce

A restaurant plate, start to finish — a seared fillet with a glossy brandy jus, earthy shiitake mushrooms and a buttery fondant potato. It looks like a special occasion because it is, but every element is simpler than it appears.

Why this works

• The fondant potato — browned in butter then braised in stock — is crisp-edged and meltingly soft, a proper restaurant touch.
• Shiitake mushrooms bring a deep, savoury, almost meaty note that suits the fillet.
• A brandy-and-stock reduction does the work of a long jus in a fraction of the time, glossy enough to coat the beef.

Ingredient notes and swaps

• Fillet steak — 200g each; the cut that earns this kind of plate. Sear hard and rest.
• Shiitake — for their umami depth; chestnut or woodland mushrooms work too.
• Brandy — the backbone of the sauce; Madeira or dry sherry stand in.
• Fondant potatoes — a large, even potato cut into neat discs holds its shape best.

Fillet of Beef with Fondant Potatoes, Shitake Mushrooms and Brandy Sauce

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Impressive supper for two, ideal for special occasions. Fillet steak with a mushroom and Armagnac sauce, complementing soft, velvety fondant potatoes and seasonal vegetables of choice

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Prep Time 22 minutes mins

Cook Time 30 minutes mins

Total Time 52 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: French

Calories: 880

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 Fillet steaks, about 200 g each
• 25g Unsalted Butter
• 1 Tbsp Rapeseed Oil
• Sea Salt & freshly Ground Black Pepper
• 1 Banana Shallot, peeled and chopped finely
• 50g Shiitake Mushrooms, halved
• 300ml Beef Stock
• 3 Tbsp Brandy
• 3 sprigs Thyme

For the Fondant Potatoes

• 300g Potatoes, peeled and sliced to give 2 pieces, discarding the ends
• 1 Tbsp Rapeseed Oil
• 25g Unsalted Butter
• 200ml Beef Stock

Method

 

1. Preheat the oven to 200 C

To prepare the Fondant Potatoes, add the Oil and Butter to a frying pan and heat until the butter starts to foam

1. Place the four Potato slices in the pan and cook for about 5 minutes until browned
2. Turn each slice over and cook for a further 5 minutes
3. Remove the pan from the heat and carefully add the Beef Stock (care it might splutter)
4. Transfer to the oven and cook for around 30 - 35 minutes until tender
5. Meanwhile melt half the remaining Butter with the Oil in a large frying pan
6. Season each Beef Fillet and cook for 5 minutes on each side over a medium heat
7. Remove from the heat
8. Transfer to a warm plate and cover with foil
9. Allow to rest for at least 10 minutes
10. Add the Shallots and Mushrooms to the same frying pan and cook for 1-2 minutes
11. Add the Armagnac or Brandy and cook for a further minute flaming off the alcohol carefully
12. Add the Beef Stock and Thyme
13. Bring to the boil and simmer until reduced by half
14. Whisk in the remaining Butter
15. Remove the Thyme sprigs
16. Arrange the Fondant Potatoes on a warm plate, top with the beef and spoon over the sauce.
17. Accompanied by vegetables of your choice

Nutrition

Calories: 880kcalCarbohydrates: 31gProtein: 52gFat: 54gSaturated Fat: 21gSodium: 860mgFiber: 4gSugar: 4g

Notes

For perfectly browned fondant potatoes, ensure the oil and butter are hot before adding them to the pan.
When resting the beef, covering it loosely with foil helps retain heat without steaming the crust.
Taste the sauce before serving and adjust seasoning as needed – a touch more brandy or a pinch of salt can make all the difference.

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Tips for success

• Get a good colour on both faces of the fondant before adding stock; that is the flavour and the crisp edge.
• Sear the fillet hard and rest it while the sauce reduces.
• Reduce the brandy and stock until it just coats the back of a spoon.
• Build the plate at the last minute so nothing goes cold.

Make ahead, storage and reheating

• Make ahead: The fondant potatoes and sauce can be made ahead and gently reheated; sear the fillet to serve.
• Storage: Components keep 2 days in the fridge.
• Reheating: Warm the fondant and sauce gently; cook the steak fresh.

What to serve it with

• It is a complete plate; a few wilted greens or buttered spinach alongside is all it needs. A bold red — Bordeaux or Rhône.

FAQ

What is a fondant potato? A thick disc of potato browned in butter then braised in stock — soft inside, crisp outside.

Can I use other mushrooms? Yes — chestnut, woodland or a mix; shiitake just bring the most umami.

No brandy? Madeira or dry sherry; reduce hard for a glossy jus.

How do I cook the fillet? See our How to sear the perfect steak guide.

Try these next

Master the cut in our How to sear the perfect steak guide, and explore more French classics in the France chapter of our Kitchen Atlas — then put it to work:

Filet Steak in Mushroom SauceServes 2 · Prep 17m · Cook 50mFillet of Beef with Woodland MushroomsServes 2 · Prep 30m · Cook 30m