Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins

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seared beef with bastard ale

My husband and I were lucky enough to spend a few days in Thermador’s Test Kitchens back in April. One of the really delicious meals we got to eat there included this Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins. It was was really delicious! I haven’t shared it before now because I had planned to make it again at home to test out the recipe I brought back with me without all of the fancy-schmancy Thermador equipment {that I WILL HAVE in my new house!!}. But that hasn’t happened yet, I doubt it will happen for a very long time, and so I’ve decided to share the recipe anyway.

Now, bear with me here. The original recipe served EIGHTEEN people! I am sharing only a 1/4 of the recipe {not my normal style since I usually quadruple recipes, not divide them by 4}.  It’s also NOT a frugal recipe, but it would be delightful for a special occasion or a fancy dinner. Enjoy!

Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins

By: Michelle Marine

Ingredients 

Seared Beef

  • 4 or 5, 3oz Beef Tenderloin Filets
  • 1-2 TBS oil

For the Cream Sauce

  • 1/4 C Heavy Cream
  • 2 oz Crumbled Blue Cheese
  • 1 tsp Chives, chopped

For the Ale Sauce

  • 1/2 C Arrogant bastard Ale
  • 1 C Beef Stock

For the Potatoes

  • 1 pound Fingerling Potatoes
  • 1 tsp Rosemary, chopped
  • 1 tsp Thyme, chopped
  • 2 TBS Clarified Butter
  • 1-2 TBS Extra Virgin Olive Oil

Instructions 

To Make the Potatoes:

  • Preheat Oven to 400F.
  • Wash and prick the potatoes. Bake for 30 minutes to one hour, until they are almost done.
  • Take potatoes out, peel & slice into ? ? thick coins
  • Heat butter & olive oil in a large saut? pan on high heat
  • When oil begins to smoke, add potatoes & saut? for 5 minutes
  • When the potatoes are crispy & golden brown, lower heat to a simmer
  • Add herbs & cook for additional two minutes
  • Turn off heat & keep warm

To Sear the Beef:

  • Preheat oven to 400F.
  • Heat oil in large pan over medium-high heat. When you hear a sizzle, add the beef filets and sear for about 2 minutes on each side, so it looks like there's a crust on the filets.
  • Remove the filets to the oven and cook until desired temperature is reached - about 6 minutes to reach medium.

To Make the Cream Sauce:

  • Bring heavy cream to a boil in a sauce pan & reduce to a simmer
  • Add blue cheese and whisk together
  • Let simmer for 10 minutes on low
  • Add chives right before service

To Make the Ale Sauce:

  • Add ingredients to a small sauce pan on medium heat and cook until the liquid is reduced by 3/4. Stir often.

To Assemble:

  • Pour beer sauce onto bed of serving platter
  • Mound the potatoes on the platter
  • Put steak on potato mounds
  • Spoon blue cheese sauce atop each steak

Enjoy!

    Like this recipe? Rate and comment below!

    I promise you this recipe is really good! Once of these days I will make it at home and I’m sure I will be underwhelmed by the preparation since I don’t have a steam oven or a fancy Thermador range {yet}. Regardless, the end result is sure to be tasty!

    About Michelle Marine

    Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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