BON FILLET

If I have to take red meat out of my diet one day that will be hell on earth. F and I we usually prefer rump to fillet. Our butcher has the finest rump steak in Joburg and if you really want me to describe how we like it I would say “ready to leave the plate and run back to the prairie”.

Last week I had guests and had no time to go the butcher but found a nice piece of, free range of course, fillet at the supermarket. So that’s what I cooked as main course.

Fillet of steak on pomme gallette and creamed leek 

half a fillet, trimmed and cut to 4 pieces

2 medium potatoes, thinly sliced

2 full leeks, finely chopped

3 tbs olive oil

2 ts butter

2 tbs heavy cream

2 tbs off dry white wine

2 cloves of garlic crushed

1 sprig of rosemary

salt and pepper

a sheet of baking paper to fit your oven tray

Put the oven on 180′.

Lightly brush the baking sheet with olive oil. Arrange thinly sliced potatoes as 4 round flowers with overlapping petals (slices). Brush the flowers with olive oil and season lightly. Cook in the preheated oven until crisp.

Saute chopped leeks in a hot pan with a tea-spoon of butter and a table-spoon of olive oil for 5 minutes, add the white wine and season. Let it simmer on a very low heat until soft, lid on. Add the heavy cream and let it simmer for another 5 minutes then turn the heat off and put the lid on.

Brush the fillets with the rest of the olive oil and season well. Heat a heavy bottom pan until smoking and put the fillets and the rosemary and garlic on at the same time, well almost. Let one side brown and add the butter before you turn the other side, then turn the fillets over. Move your pan to distribute the juices of the pan evenly and let the aroma of the garlic and rosemary penetrate in to the fillets. Cook the fillets according to your taste. For me it’s 2 minutes each side. Let the meat rest for at least 5 minutes. The rule is the resting time is equal to the cooking time.

Arrange a serving spoonful of creamed leek per person on the preheated plates, place the gallettes on the leek and put the fillet on top. Drizzle with the pan juices and serve.

Bon appetit biensure!

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