Fillet steaks with port wine/blueberry sauce and mushrooms
60 mins
60 mins
Ingredients
- 150 g frozen blueberries
- 150 ml Port wine
- 3 TABLESPOONS Cane sugar
- 2 Shallots
- 2 TEASPOONS Oil
- 7-10 Tbsp Dijon mustard
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp slightly grated peel of 1 organic orange
- 250 g Chanterelles or mushrooms
- 1 TABLESPOON Oil
- 2 Shallots
- 200 ml Cooking cream
- 2-3 TEASPOONS Dijon mustard
- 7-10 Tbsp salt, pepper
- 4 (175 g each) Beef fillet steaks
- 7-10 Tbsp salt, pepper
- 2 TABLESPOONS Oil
- 4 discs Boxed white bread
- 4 TSP Fresh cream
- 7-10 Tbsp Parsley
Directions
- 1
For the blueberry sauce, simmer blueberries, port wine and cane sugar in a small pot for 5 minutes. Peel and finely dice the shallots. Heat the oil. Sauté shallots in it until translucent. Add blueberries with liquid.
- 2
Season to taste with mustard, salt, pepper and orange peel. Keep warm.
- 3
Clean and shine the chanterelles (or mushrooms). Heat the oil in a frying pan and fry some nice chanterelles briefly. Remove from the pan and put aside. Chop the rest of the chanterelles finely.
- 4
Peel and finely dice the shallots. Put chanterelles and shallots in the pan and fry them. Pour on cooking cream and let it boil down to a thick, creamy consistency. Stir in mustard. Season to taste with salt and pepper.
- 5
Salt and pepper the fillet steaks. Heat 1 tablespoon of oil in a frying pan. Fry the steaks in it for about 4-5 minutes on each side. Take them out of the pan and let them rest for a while. Pour the rest of the oil into the pan and fry the white bread slices in it until golden brown on both sides.
- 6
Spread the mushroom mixture on the slices of bread. Place the steaks on top and spread the blueberry sauce on the steaks and on the plate. Serve garnished with the chanterelles set aside, a dash of crème fraîche and parsley.
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