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

Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins


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


To Make the Potatoes:

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

To Sear the Beef:

  1. Preheat oven to 400F.
  2. 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.
  3. Remove the filets to the oven and cook until desired temperature is reached - about 6 minutes to reach medium.

To Make the Cream Sauce:

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

To Make the Ale Sauce:

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

To Assemble:

  1. Pour beer sauce onto bed of serving platter
  2. Mound the potatoes on the platter
  3. Put steak on potato mounds
  4. Spoon blue cheese sauce atop each steak


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

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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