How to Cook Heritage Fillet Barrel Steak & Porcini Sauce

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
fillet barrel steak & porcini sauce cooked

Ingredients

  • For The Steak
  • 1 x 340g Fillet Barrel Steak
  • 1 x tsp. Duck or Goose Fat
  • Sea Salt
  • Cracked Black Pepper
  • Porcini & Madeira Sauce
  • 5g Unsalted Butter
  • 2 x Shallots finely diced
  • 1 x Clove Garlic sliced
  • A Few Thyme Leaves
  • 1 x Bay Leaf
  • 6 x Black Peppercorns
  • 10g Porcini Mushrooms soaked in a hot water
  • 2 tsp. Sherry Vinegar
  • 200ml Red Wine
  • 200ml Rich Madeira
  • 250ml Beef or Veal Stock
  • 5g Cold, Diced Butter
  • 1 tsp. Cornflour mixed with cold water
  • For the Rosti Potato
  • 2 Large Potatoes (Maris Piper or King Edward)
  • 2-3 tbsp. Duck or Goose Fat / Beef Dripping
  • A few Thyme leaves
  • 1 Onion finely diced & softened with butter
  • A few small knobs of unsalted butter
  • Sea Salt and Freshly Ground Black Pepper

Method for the steak

  1. Remove the Fillet from the packaging, pat dry and bring to room temperature.
  2. Pre heat oven to 180°C fan /200°C (gas 6).
  3. Massage a little duck or goose fat onto the steak, then season with good quality fine sea salt.
  4. Heat an oven proof heavy based frying pan or griddle on top of the stove until smoking hot then add the beef to the pan and colour on all sides over high heat for 3 to 4 minutes.
  5. Place pan/griddle into the centre of the oven and finish cooking the steak for approximately 7 to 8 minutes, remove when reaching a core temperature of 54°C for a medium rare finish.
  6. Remove from the oven & rest for 5 minutes before carving.

Method for the sauce

  1. Soften the shallots & garlic in butter
  2. Add vinegar, porcini mushroom & juice, herbs & spices then boil to a syrup
  3. Add the red wine & boil to a syrup
  4. Next add the madeira and reduce by half
  5. Add the beef stock and simmer for 15 minutes, reducing by half again then thicken with a little cornflour
  6. Pour the sauce onto the steak pan to deglaze all the meat juices, then pass back into a clean saucepan, bring back to the boil and whisk the cold butter into the sauce until fully emulsified.

Method for Swiss Style Rosti Potato

  1. Par boil the potatoes for 5 minutes in their skins then remove from the water
  2. Whilst still hot peel & grate the potatoes on the coarse side of a grater then add the thyme leaves & onion
  3. Season the potato with sea salt & ground white pepper
  4. Heat a large frying non-stick pan over a medium heat and add the fat
  5. Fill the pan with the grated potato mix then using a spatula gently push down to make a compact cake
  6. Fry the rösti for 6-8 minutes on both sides, or until golden-brown all over and tender all the way through, adding small knobs of butter as the potato cooks
  7. Season with sea salt, then remove from the pan and drain on kitchen paper.