Pan-Fried Fillet of Beef with Prune and Potato Cake

Pan-fried beef fillets served with layered potato and prune cakes, wilted spinach, and a rich red wine vegetable sauce.

Dinner Beef Main Course Gourmet Potato

Estimated Nutrition

Calories

960.2

kcal / serving

3840.8 kcal total

Carbs

46.3g

per serving

185.2 g total

Fat

54.7g

per serving

218.6 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Butter

Knob of butter for sauce

100

Butter

Melted

Butter

For frying

Fruits

piece

Prune

Ready-to-eat, chopped

Liquids

375

Red Wine

Half a bottle

1800

Beef Stock

Ready-made, six 300g tubs

Meat

piece

Fillet Steak

225g each

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

cloves

Garlic

Chopped

tbsp

Parsley

Chopped

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

Finely chopped

200

Chestnut Mushroom

Wiped and roughly chopped

piece

Tomato

Deseeded and finely chopped

450

Baking Potatoes

Peeled

Spinach Leaves

Method

Preheat the oven to 200°C.

Remove the steaks from the pan and rest them in a warm place.

Fry the seasoned beef fillets in butter and oil for 5-6 minutes per side.

Simmer wine, stock, and balsamic vinegar in a large saucepan until reduced by half.

Serve the steak on a bed of spinach and potato cakes, topped with the vegetable sauce.

Bake the potato cakes for 30 minutes until cooked, then cool slightly and remove from the tin.

Wilt spinach in the same pan, then remove and sauté vegetables and parsley before adding back the sauce and butter.

Line Yorkshire pudding tin holes with layers of thinly sliced potatoes, melted butter, seasoning, and chopped prunes.