Pan-seared fillet steak with red wine shallot sauce and fondant potatoes for two
An intimate, restaurant-style steak dinner: juicy fillet, glossy red wine and shallot sauce, buttery fondant potatoes and tenderstem broccoli.
This is a proper date-night dish: impressive without being precious. Pan-searing gives the fillet a caramelised crust while a glossy red wine and shallot sauce brings the drama. Fondant potatoes are buttery and indulgent — they look special but are simply a braise-in-the-oven trick.
It’s timed so you can have the potatoes in the oven while you sear the steaks and finish the sauce, so very little last-minute faff. Perfect for an anniversary or when you want to show you’ve made an effort without living in the kitchen.
Ingredients
- 2 beef fillet steaks — about 180–220 g each
- 400 g new potatoes
- 30 ml rapeseed oil
- 15 ml olive oil
- 60 g unsalted butter
- 15 ml plain flour
- 2 shallots — finely sliced
- 1 garlic clove — crushed
- 150 ml red wine — use a decent drinking wine
- 200 ml beef stock — hot
- 3 sprigs fresh thyme
- 150 g tenderstem broccoli
- sea salt — to taste
- freshly ground black pepper — to taste
Equipment
- ovenproof frying pan
- tongs
- meat thermometer (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Bring the beef stock to a gentle simmer on the hob so it’s hot when needed.
Peel the new potatoes and trim the sides so you have even cylinders about 3–4 cm high. Pat dry with kitchen paper and season all over with sea salt.
Heat an ovenproof frying pan over a medium–high heat. Add 1 tbsp rapeseed oil and 30 g unsalted butter. When the butter foams, add the potatoes and sear until each visible face is deep golden (turning carefully). This should take about 10 minutes.
Pour in enough hot beef stock to come roughly two-thirds up the sides of the potatoes, tuck in the fresh thyme sprigs, dot with a little extra unsalted butter, then transfer the pan to the oven and roast until tender and mostly reduced, 35 minutes.
Meanwhile, pat the beef fillet steaks dry and season both sides with sea salt and freshly ground black pepper. Heat a separate heavy frying pan over a very high heat with the remaining 1 tbsp rapeseed oil. When the oil is smoking, place the steaks in the pan and sear for 3 minutes on the first side, then 3 minutes on the second side; hold the steak on its edge for 30 seconds to render any fat. Adjust timings if your steaks are noticeably thicker or thinner.
Remove the steaks to a warm plate and loosely cover with foil. Leave to rest for 10 minutes — this is essential to keep the meat juicy.
While the steaks rest, make the sauce in the hot steak pan. Wipe out any burnt bits if necessary, then add 1 tbsp olive oil and the finely sliced shallots and crushed garlic clove. Cook gently until softened, about 3 minutes. Sprinkle over the plain flour and cook for 1 minute, then pour in the red wine and bubble until reduced by half (about 3 minutes). Add the hot beef stock and a sprig of thyme, simmer until the sauce thickens and coats the back of a spoon, about 6 minutes. Remove the thyme and whisk in 20 g unsalted butter off the heat to give a glossy finish; season to taste.
Cook the tenderstem broccoli in a pan of rapidly boiling, salted water for 3–4 minutes until bright green and just tender. Drain, then toss with a knob (about 10 g) of unsalted butter and a pinch of sea salt.
Remove the potatoes from the oven and baste them with any remaining butter and reduced jus in the pan for 1 minute.
Slice the rested steaks across the grain, plate with two fondant potatoes and the tenderstem broccoli, spoon over the red wine and shallot sauce and serve immediately.
Tips
- Trim and size the potatoes evenly so they cook at the same rate — uneven pieces mean some will be underdone.
- Use a heavy, ovenproof frying pan so you can sear and transfer to the oven without losing heat.
- If you prefer a thicker sauce, reduce the red wine further before adding the stock; for a silkier sauce, finish with cold butter off the heat.
- Rest the steaks on a warm plate and tent loosely with foil — resting at room temperature keeps them juicy and warm for plating.
- Make the sauce up to 2 hours ahead and keep warm; reheat gently and whisk in a little extra butter before serving.
Substitutions
beef fillet steaks → rib-eye steaks, same quantity
Stays closered wine → port or a reduced balsamic (use 100 ml port or 2 tbsp balsamic) for a sweeter, deeper sauce
Noticeably differentplain flour → 1 tsp cornflour mixed with 2 tsp cold water, add when sauce is simmering
Stays closetenderstem broccoli → fine beans or asparagus, same quantity
Stays close
Nutrition
Per serving · estimated
- 1030
- Calories
- 48 g
- Protein
- 38 g
- Carbs
- 74 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I cook the steaks ahead of time?
You can sear them ahead but they’ll be best served freshly rested. If cooking early, undercook slightly and briefly reheat in a hot pan for 30–60 seconds each side.
How do I know when the steak is done?
Use a meat thermometer: 52–54°C for medium–rare, 57–60°C for medium. If you don’t have one, 3 minutes each side for a 2–2.5 cm fillet gives medium–rare.
Can I make the sauce without alcohol?
Yes — replace the red wine with an equal volume of extra beef stock and a splash of red wine vinegar (about 1 tsp) to add acidity.
How long will leftovers keep?
Keep components refrigerated in airtight containers for up to 2 days. Reheat gently on the hob; potatoes will be best crisped under a hot grill briefly.
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