- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 45 minutes
- Effort: medium
- 3 kg potatoes, peeled and cut into 3cm cubes
- olive oil, for frying
- 2 clove garlic, peeled and crushed
- 6 rashers of bacon, cut into 1cm wide strips (lardons)
- 2 kg onions, peeled
- 60 ml port
- 400 ml beef stock
- 4 fillet steaks
1. Preheat the oven to 200C/180 fan/gas 6.
2. Heat a wide frying pan on the hob over a moderately high heat. Add sufficient olive oil to cover the base of the pan, then add the potatoes and the garlic and cook over medium-high heat, stirring regularly, until the potatoes are golden brown. Transfer to a roasting pan and cook in the oven for a further 15 to 20 minutes.
3. Bring a pan full of water to the boil. Blanch the bacon strips for one minute, then drain and dry thoroughly on paper towel. Heat a frying pan over medium-high heat and add sufficient oil to cover the base. Add the dry bacon strips and fry until brown, turning constantly. Set aside.
4. Remove the root of each onion, halve vertically, then cut each half lengthways into 6 sections. Separate the layers. Heat a frying pan over medium-low heat, add sufficient olive oil to cover the base of the pan, and add the onion. Cook over medium-low heat, stirring occasionally, until soft and golden. Add the port, increase the heat to medium-high, and reduce the liquid by half. Add the stock, reduce the heat to medium-low, and cook gently while frying the fillet. The sauce should reduce by half.
5. Rub the fillets with olive oil and season with salt and pepper. Place a heavy-based, wide frying pan over a high heat and when hot arrange the fillets in the pan. Cook for 3 minutes each side, then with the aid of a turner, quickly brown the edges of each fillet. For more well done fillets, transfer to the oven (set to the same temperature as for the potatoes) and cook for a further 5 minutes. Allow cooked fillets to rest for a few minutes before serving.
6. To serve, arrange potatoes and bacon on warm serving plates and place a fillet in the centre of each. Using a perforated spoon, arrange the caramelised onion either on top of the fillet or round the outside, and use a tablespoon or ladle to spoon the remaining sauce over the finished dish.
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