Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins
on Jun 06, 2013, Updated Jan 28, 2025
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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
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!
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!
