Contact Us

Search

FILET DE BOEUF AU POIVRE NOIR, SAUCE AU VIN ROUGE, GRATIN DAUPHINOIS - Beef fillet with black peppercorns, red wine sauce and gratin dauphinois

PREP TIME: 1h
TOTAL TIME: 1h 30 mins

SERVING SIZE: serves 4

Ingredients

Beef fillet with black peppercorns
4 beef fillets weighing 160 to 180 g (5.6 to 6.3) oz each
30 g (1 oz) black peppercorns, crushed
50 ml (1/4 cup) sunflower oil

Red wine sauce
400 ml (14 fl oz) red wine
200 ml (7 fl oz) beef bouillon
Salt

Gratin Dauphinois
1 ¼ lbs potatoes
800 ml (3.5 cups) heavy cream
salt, pepper
4 garlic cloves, finely chopped
160 g (5.6 oz) comté or swiss style cheese, grated

Method

1. Gratin Dauphinois: Preheat the oven to 375ºF. Butter an oven proof baking dish. In a pan over medium heat, scald the cream with the garlic in it. Peel the potatoes and slice them thinly and evenly, about 1/8" thick. Place in a large bowl and season. Toss them to cover completely. Arrange the potato slices in the buttered dish and pour the hot cream on top. Gently tap the dish on the work surface to help the cream flow between the slices. Cover the dish in foil and bake for about an hour or until a knife slides into the gratin dauphinois as if into soft butter. When the gratin is cooked, remove from the oven, keep it covered and set aside. Turn the oven up to 400°F.
2. Beef fillet with black peppercorns: Roll the beef fillets in the crushed peppercorns. Pour the oil into a frying pan over high heat. When it is hot, sear the steaks on both sides then turn the temperature down to medium. Cook the meat until it is done to your liking, turning it over again half way through cooking. For rare, cook 3 to 4 minutes. Transfer the meat to a wire rack on top of a plate to rest and drain.
3. Red wine sauce: Drain all the cooking juices from the frying pan and return it to medium heat. Pour in the red wine and let it reduce almost completely. When the wine is syrup like in consistency, add the beef bouillon. Reduce by 1/2, taste and season if needed. Mix in the butter with the whisk. Strain through a fine mesh sieve and keep warm but do not boil.
4. Remove the foil from the gratin dish and sprinkle the potatoes with cheese. Return the dish to the oven. Bake until the cheese is golden.
5. To serve: slice the beef fillet and arrange on a plate with a slice of gratin dauphinois. Serve the jus on the side in a sauce boat.