Fillet Steak With Red Currant Sauce Recipes

FILLET STEAK WITH RED CURRANT SAUCE

Fillet Steak With Red Currant Sauce image

Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.

Provided by The Flying Chef

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

olive oil
800 g beef, eye fillet (kept as a whole not cut into individual steaks)
30 g butter
1 onion, finely chopped
3 garlic cloves, crushed
200 g sliced mushrooms
1/2 cup dry red wine
2 teaspoons green peppercorns
1/2 teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste)
2 1/2 tablespoons red currant jelly
1 1/2 tablespoons port wine
25 g butter, extra

Steps:

Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
Heat oil in a pan add beef, cook over medium high heat until well browned all over.
Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness.
Red Currant Sauce.
Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
Add peppercorns and wine, simmer uncovered, 2-3 minutes.
Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
Whisk in extra butter over a low heat.
I serve mine with parsnip mash in pastry shells with salad and berry dressing.

Nutrition Facts : Calories 489.4, Fat 42.6, SaturatedFat 20.1, Cholesterol 73, Sodium 120.2, Carbohydrate 15.7, Fiber 1.1, Sugar 9.5, Protein 5.8

RED CURRANT SAUCE

Red Currant Sauce image

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

Provided by Peter J

Categories Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

Ingredients

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

Combine ingredients in medium saucepan.
Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

FILLET STEAKS WITH RED WINE SAUCE

Fillet Steaks With Red Wine Sauce image

Make and share this Fillet Steaks With Red Wine Sauce recipe from Food.com.

Provided by diner524

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 onion, peeled
1 carrot, peeled
1 sprig thyme
1 bay leaf
1 1/2 cups red wine
10 ounces beef stock
salt & freshly ground black pepper
1 tablespoon vegetable oil
2 lbs steak fillets (four steaks)
4 flat mixed mushrooms, wiped
1 lb turnip, peeled
2/3 cup milk
3 tablespoons heavy cream
1 tablespoon thyme leaves

Steps:

Preheat the oven to 190°C (375°F) gas mark 5. Melt the butter in a saucepan over a moderate heat. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock.
Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper.
Meanwhile, heat the oil in a frying pan over a moderate heat. Brown the seasoned beef on all sides. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides.
Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot.
Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered.
Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef.
Pour over the sauce. Garnish with a little thyme.

Nutrition Facts : Calories 1026.2, Fat 74.8, SaturatedFat 30, Cholesterol 201.1, Sodium 505.1, Carbohydrate 16.2, Fiber 2.9, Sugar 6.7, Protein 53.5

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