60
min
Mains

Fillet Steaks with Port Wine and Blueberry Sauce

Recipe courtesy of: Wild Blueberry Association of North America.

4 servings
PRINT

Ingredients

For the sauce

  • 150 g wild blueberries (frozen)
  • 150 ml port wine
  • 3 tbsp cane sugar
  • 1 tbsp vegetable oil
  • 2 shallots, finely diced
  • some Dijon mustard
  • salt, pepper
  • some grated peel of 1 orange, untreated

For the mushrooms

  • 1 tbsp. vegetable oil
  • 250 g chanterelles
  • 2 shallots, finely diced
  • 200 ml cooking cream
  • 2 - 3 tsp Dijon mustard
  • salt, pepper

In addition

  • 4 beef fillet steaks (175 g each)
  • salt, pepper
  • 2 tbsp oil
  • 4 slices of sandwich bread
  • 4 teaspoons crème fraîche
  • flat leaf parsley for garnish

Preparation

  1. Simmer blueberries, port wine and cane sugar in a small pot for 5 minutes. Heat 1 tablespoon of oil in a second pot and sauté shallots until translucent. Add blueberries and liquid. Season to taste spicy with mustard, salt, pepper and orange peel. Keep warm.
  2. Heat 1 tablespoon of oil in a pan and briefly fry some nice chanterelles. Remove from the pan and set aside. Chop the remaining chanterelles finely, add them to the pan with the shallots and sauté. Pour in the cooking cream and let it cook until thick and creamy. Stir in mustard. Season with salt and pepper. Keep warm
  3. Salt and pepper fillet steaks. Heat 1 tablespoon of oil in a pan. Fry steaks in it for approx. 4 - 5 minutes per side. Remove from the pan and let it rest a bit.
  4. Add the remaining oil to the pan and fry the slices of white bread until golden brown on both sides
  5. Spread the mushroom mixture over the bread slices. Place steaks on top and spread the blueberry sauce over the steaks and on the plates. Serve garnished with chanterelles, a dollop of crème fraîche and parsley.

Here you can find some of the ingredients for the recipe

No items found.