Fillet steak from local beef with port wine and fig sauce
Gourmet recipe by Alexander Forbes Jr., head chef at Hotel Berghof St. Johann im Pongau
This exclusive fillet steak recipe by Alexander Forbes Jr., head chef at Hotel Berghof St. Johann im Pongau, combines regional products with modern gourmet cuisine: tender beef fillet, aromatic port wine and fig sauce, creamy potato and pear purée, and delicate winter vegetables from the oven. Perfect for festive occasions, New Year's Eve, or a special dinner at home – this is what Alpine cuisine tastes like today.
Preparation time: 2 hours
Time
120 min
Difficulty
Advanced
Preparation
Fillet steak
- Season the fillets with salt and Szechuan pepper.
- Sear on all sides in hot oil.
- Cook in the oven at 160 °C for approx. 8–9 minutes (core temperature: 54 °C).
- Finally, fry briefly in foamed butter.
Port wine and fig sauce
- Sauté the shallots in oil until translucent, deglaze with port wine and reduce by half.
- Add the veal jus, thyme, and bay leaf and reduce again.
- Pass through a fine sieve, then whisk in cold butter and fig mustard.
Potato and pear purée
- Peel the potatoes, cut into pieces, and boil until soft.
- Pass through a ricer or sieve.
- Mix with milk, butter, salt, nutmeg, and pear purée until creamy.
Oven-baked leeks
- Wash the leeks and cut into pieces.
- Cover and braise in the oven for 25 minutes with stock, oil, herbs, salt, pepper, and honey.
- Optional: Lightly brown with a blowtorch.
Oven-baked onions
- Spread sea salt on a baking sheet.
- Place the onions on top and bake at 160°C for approx. 40 minutes until the inside is creamy.
- Then remove the outer skin.
Tip
Arrange the fillet steak with sauce, purée, oven-baked leeks, and oven-baked onions on plates, garnish with fresh herbs, and enjoy!
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