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