Chefs Binge · European · Serves 4 plates
Beef Fillet Mignon with Gnocchi on Pan-Fried Sourdough
Fillet steak on a slice of sourdough fried in the beef pan, with gnocchi in a creamy bacon and mushroom sauce. A restaurant plate built at home in about an hour.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4 plates
Per serving
710 kcal
Ingredients
Gnocchi in Mushroom & Bacon Sauce Ingredients
500 g gnocchi
150 g streaky unsmoked bacon
100 g white mushrooms - sliced
1 medium-sized onion - peeled and diced
2 tbsp olive oil
180 ml double cream
2 tbsp thick natural yoghurt
1/2 tsp dried oregano
Generous sprinkle of black pepper
Pinch of Salt - adjusted to preference
Additional Ingredients for the Dish
4 thick slices of sourdough bread
80 g butter
4 beef fillets
1 tbsp olive oil
Black pepper to taste
Salt to taste
Pickled red onion for serving
Equipment
Cast Iron Griddle Pan · Tongs · Kitchen Thermometer
Method
1
Preparation. Prepare all your ingredients. Dice the bacon, slice the mushrooms, and finely chop the onion.
2
Sweat the Onion. In a large frying pan or saucepan, heat the olive oil over medium heat. Add the finely diced onion and sweat until it becomes translucent.
3
Cook the Bacon. Add the diced bacon and mushrooms to the pan with the onion and increase the temperature slightly. Cook until the bacon starts to turn golden brown.
4
Add Cream. Reduce the heat to low. Pour in the double cream and stir. Allow the mixture to simmer gently for a couple of minutes. Take the pan off a proper simmer, then stir the thick natural yoghurt in slowly and warm it through for a minute without letting it bubble again. Boiled hard, yoghurt splits and turns the sauce grainy.
5
Season. Sprinkle in the dried oregano, black pepper, and a pinch of salt. Stir well to combine.
6
Combine. Taste and adjust seasoning if necessary. Pour the sauce over cooked gnocchi and toss to coat. (Alternatively you can cook them in the sauce, just add a little bit of milk)
7
Prepare the Beef Fillets. Season the beef fillets with salt and black pepper. Heat 1 tbsp of olive oil in a frying pan over medium-high heat and sear the fillets, turning every minute or so, until the middle reads about 48C for rare, 52C for medium rare or 58C for medium. Rest them for five minutes before slicing: the centre climbs another three to five degrees while they sit.
8
Pan-Fry the Sourdough. Butter the bread slices. In the same pan, place the sourdough slices and fry until golden brown on both sides. Remove and set aside.
9
Assemble the Dish. Place a slice of pan-fried sourdough on each plate. Spoon a generous amount of the Mushroom & Bacon Sauce with Gnocchi over the sourdough. Slice the beef fillets and arrange them on top of the gnocchi.
10
Serve. Serve the dish immediately with a side of pickled red onion. Pair with a glass of red wine or a beverage of your choice for a complete dining experience. Smacznego!
Chef’s notes
Temperatures for the fillet, measured in the middle: pull at about 48C for rare, 52C for medium rare, 58C for medium, and rest five minutes. The centre keeps rising three to five degrees off the heat. Past about 60C the meat dumps its juice and turns chewy, which is a waste of this cut.
The yoghurt is the step to be careful with. Take the pan off a proper simmer first, stir it in slowly and only warm it through. Yoghurt is acidic and low in fat, so heat, salt and hard stirring will split it where the double cream is unbothered. Creme fraiche in its place is much steadier under heat.
Do not wash the pan between the beef and the bread. The fat and fond the steaks leave behind is what makes the sourdough worth eating.
Everything lands at once, so chop and measure before anything goes on the heat.
Per serving Calories 710 kcal · Protein 38 g · Carbs 45 g · Fat 45 g · Saturates 20 g · Fibre 4 g · Sugar 6 g · Sodium 850 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/beef-fillet-mignon-with-gnocchi-on-pan-fried-sourdough
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