Fillet of Beef with Cassis, Duchess potatoes and Cauliflower puree


Blackcurrant with beef? Sounds a little odd I grant you, but trust me, it does work. Duchess potatoes are going a bit old school but fresh from the oven they are delicious, smooth cauliflower puree brings the dish together. Ideal for a special occasion.

Fillet of Beef with Cassis, Duchess potatoes and Cauliflower puree
Serves 4
  1. 4 Beef fillet steaks
  2. 3 Small shallots, peeled and finely sliced
  3. 250ml Red wine
  4. 30ml Creme de Cassis
  5. 4 Large baking potatoes, such as Maris Piper
  6. 75g Unsalted butter
  7. 2 Free-range egg yolks
  8. Fresh nutmeg, for grating
  9. Olive oil
Cauliflower puree
  1. 1 Medium cauliflower
  2. 300ml Double cream
  3. 300ml Whole milk
  4. 75g Unsalted butter
  1. Preheat the oven to 200C. Pierce the potatoes with a knife and bake in the oven for an hour and a half. Remove the potatoes but leave the oven on.
  2. Scoop the flesh out of the potatoes and pass through a sieve to ensure smoothness. Using a wooden spoon, beat 50g of butter and egg yolks into the potatoes while still warm seasoning with a little grated nutmeg, salt and pepper. Spoon the mixture into a piping bag fitted with a wide star nozzle. Lay a sheet of non-stick greaseproof or silicone paper on a baking tray and pipe decorative swirls of the potato mixture. Bake in the oven for 15-20 minutes or until the potatoes are golden and crisp. Leave the oven on.
  3. For the sauce, add the shallots, 100ml of the wine and 25ml of the Cassis to a small saucepan. Set over a high heat and reduce the liquid until almost completely evaporated.
  4. Add the remaining wine to the shallots and reduce until the texture of a thick sauce. Add the remaining cassis and whisk in 25g butter to give the sauce shine. Keep warm over a low heat, stirring occasionally.
  5. Slice the florets of the cauliflower and discard any leaves. Place the milk, cream and butter into a large saucepan and set over a medium heat. Add the cauliflower and simmer until the florets are softened and easily pierced with a knife, this should take around 15-20 minutes.
  6. Transfer the florets to a blender, using a slotted spoon. Add a little of the liquid and blend to a fine puree. Add a little more liquid if the puree isn’t smooth straight away. Transfer to a pan and keep warm.
  7. Heat a wide non-stick ovenproof frying pan over a high heat. Add a drizzle of oil and season the steaks with salt and pepper. Once the oil is smoking, add the steaks and sear for 2 minutes per side. Transfer the pan to the oven and check the steaks every so often using the touch method. Remove and leave to rest for 10 minutes.
  8. To serve, place a large spoonful of puree on each plate. Lay a steak alongside and garnish with the duchess potatoes. Spoon over the sauce and serve.
Artisan Traveller


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