Beef fillet with bacon and potato pancakes
Ingredients (serves 4)
4 fillet steaks (approx 260g each)
salt and pepper
olive oil
Sauce:
500ml double cream
200g Scottish blue cheese
1 onion
Glass Cairn o'Mhor red variety
Beef stock (optional)
2 bay leaves
1 carrot
2 sticks of celery
Olive oil
Pancakes:
3 eggs
Half pint milk
Cold water
150g plain flour
salt and pepper
chopped parsley
500g potatoes, cooked and mashed
cup double cream
125g butter
Olive oil
200g bacon, cooked and diced
Sauce: Finely dice the onions, carrot and celery. Heat the olive oil in a heavy-bottomed pan and add the onions. Cook slowly until they begin to brown. Add the celery and carrots and cook for one minute, stirring. Add the red wine and reduce by half. Add the beef stock and the bay leaf and reduce by two-thirds. Add cream and reduce by one third. Pour this through a sieve. Put into another pot and add the cheese, stirring until melted. Reduce more if necessary.
Pancakes: Mix the milk and eggs together and then add the flour slowly until you have a thick batter. Add the herbs and the seasoning. Heat a non-stick pan and rub with olive oil. Add some pancake mix and cook on both sides for about 60 seconds. Make four pancakes.
Fillet: Rub the steaks with olive oil and season with salt and pepper. Cook to taste.
Serving: Take mash potato and add chopped cooked bacon and chives. Spread each pancake with a thick helping of potato mix. Roll up into sausage shape and warm in a low oven. Cut pancake into slices, arrange on top of steak and pour over the sauce.
Recipe courtesy of Perth Farmers Market
Food photographs are serving suggestions only.