Daily Mail - Daily Mail Weekend Magazine

FILETS MIGNONS LILI

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Downton Abbey first opened in 1912 with the news that the estate’s heir, Patrick Crawley, had died on the Titanic. This dish was on the menu in the first-class dining saloon on the night of the disaster.

Serves 4

4 tournedos (round pieces of beef cut from the end of a tenderloin)

Salt and black pepper

Unsalted butter, for frying

4 artichoke bottoms (from a jar),

drained and patted dry

4 small slices foie gras (optional)

4-8 slices black truffle (optional)

Steamed green beans, to serve

For the sauce demi-glace

4tbsp unsalted butter

30g (1oz) plain flour

480ml (17fl oz) beef stock

1tbsp tomato paste

2tsp sherry or other fortified wine

For the pommes Anna

115-170g (4-6oz) salted butter 4 medium-size waxy potatoes, peeled, thinly sliced, placed in cold water to stop discolouri­ng Salt and white pepper To make the sauce, melt the butter in a saucepan over a low heat. Add the flour and cook, stirring, until it starts to brown and smell nutty (5-7 minutes). Whisk in the stock, a little at a time, stirring to prevent lumps forming. Simmer until thickened (10-15 minutes). Add the tomato paste and sherry. Cook, stirring, for 10 minutes. Remove from the heat.

For the pommes Anna, preheat the oven to 180°C/fan 160°C/gas 4. Melt 115g butter and grease a baking sheet and 4 ring moulds of about the same diameter as the tournedos. Place the rings on the baking sheet. Drain the potatoes, pat dry, and layer in the moulds. Brush each layer with butter (melt the remaining butter if you run short) and season every other layer with salt and white pepper. Press down firmly. Pour any remaining butter over the tops. Bake until a knife passes through easily (about 15 minutes). Keep warm. (If you don’t have moulds, assemble in a square baking tin, bake as directed, and cut into squares to serve.)

Season the tournedos. Melt a knob of butter in a frying pan over a medium-high heat until it foams and is just starting to brown. Turn down the heat slightly and fry the tournedos, turning, until cooked to your liking. Rest for 2-3 minutes.

To build the final dish, reheat the sauce until hot and have 4 warmed dinner plates ready.

Place a steak on each plate. Top with a piece of artichoke, foie gras (if using), truffle (if using) and finally the potatoes. Pour the sauce around (or serve it separately if preferred) and serve with green beans.

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 ??  ?? Assistant cook Daisy, downstairs at Downton
Assistant cook Daisy, downstairs at Downton

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