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1.Preheat the oven to Gas mark 6, 200°C, 400°F.
2.To prepare the potato slices; boil the potatoes in salted water for 10-15 minutes. Drain and cool slightly. When cool enough to handle slice to the thickness of a pound coin and transfer to a large bowl.
3.Add the melted butter, season and toss gently. On a foil lined shallow baking tray or roasting dish arrange four 8cm/3¼inch cakes in a single layer of overlapping slices. Pour over the stock and bake for 15-20 minutes or until tender and most of the stock has evaporated.
4.Meanwhile, melt half of the remaining butter with the oil in a non-stick griddle or frying pan. Season the fillets and cook according to your preference. Remove, transfer to a warm plate, cover and set aside to rest.
5.Add the shallots and mushrooms to the same pan. Add the Armagnac or brandy. Cook for a further minute then add the stock and thyme. Bring to the boil, reduce the heat and simmer for 4-5 minutes or until reduced by half. Whisk the remaining butter into the sauce. Remove the thyme sprigs.
6.Arrange the potato cakes on a warm plate, top with the beef and spoon over the sauce. Garnish with the redcurrants and serve with seasonal vegetables.
Serves: 2
Preparation time: 30 minutes
Cooking time:
(Based on a fillet steak 2-3cm/¾-1¼inch thick)
Rare: 3-4 minutes on each side
Medium: 4-5 minutes on each side
Well done: 6-7 minutes on each side
Recipe courtesy of EBLEX
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