Fillet steak with horseradish and mustard crème fraiche sauce and homemade triple cooked chips
Triple cooking the chips (or steak fries) gives them an amazing fluffy tender center with a perfectly crispy crunch exterior; it is a bit of extra work but in my opinion well worth it. The horseradish and mustard sauce is one of my favorite with steaks and roast beef and is as easy to make as mixing together a few ingredients in a bowl
Yield (serves): 4
Prep time: 15 minutes
Cooking time: 30 minutes
4 x 8oz (225 g) Filet mignon steaks
16 Large potatoes (russet or maris piper preferred)
Vegetable oil for deep frying
Sea salt and freshly ground black pepper
¾ cup (180 ml) Crème fraiche (or full fat sour cream)
3 tablespoons creamed horseradish
2 tablespoons wholegrain mustard
1. Firstly preheat a deep fat fryer to 150°c/300F and heat the oven to 200°c/400F
2. Then make the sauce by mixing together the mustard, horseradish and crème fraiche and then season well.
3. Peel the potatoes and cut into large 2 cm thick chips
4. Cook the chips for five minutes to soften them and then remove from the fat and allow to rest for another 5 minutes
5. Increase the heat to 160°c/325F and cook the chips for the second time for about 5 minutes until they turn a very light golden brown, remove from the heat and rest. Turn the heat of the fryer up to 180°c/350F to finish cooking the chips later.
6. Season the fillet steaks well just before cooking
7. Sear the steaks for a minute or so on each side so that they evenly browned and then place on a hot baking tray and continue to cook in the oven for about 8 minutes for medium rare or slightly less or longer depending on how you like your steak.
8. To test if ready, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.
9. Season the steaks again and set the steaks to one side to rest
10. Cook your chips for the third and final time for approximately 5 minutes until crispy and golden brown, drain and season with sea salt.
11. To serve stack the chips up and serve alongside the steak with a spoonful of crème fraiche and your choice of vegetables.
Season the steaks just before cooking, if you season too early this will draw out the juices and the steak will effectively stew in its own juices when you cook it.
Old World: Medoc, Cote Rotie, Rioja Gran Reserva or Reserva.
New World: Malbec Reserva (Argentina) Cabernet Sauvignon/merlot/carmenere/petit verdot blend Colchagua valley (Reserva or Gran reserva. Chile)