Beef Fillet with a Gratin of Mushrooms & New Potatoes (Gordon Ramsay)


This dish from Gordon Ramsay is not only delicious you can also prepare it the day before and then finish cooking it in the oven . I seal the steaks, make the mushroom mixture and then top the steak with the mushroom mix and refrigerate. The next day I take the steaks out of the fridge for about 10 mins before putting them in the oven for 10 mins or until done to your liking and serve. I served this with  steamed carrots and boiled potatoes.  I just used button mushrooms cause I can always find them.

 

Ingredients:

Beef Fillet

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated Parmesan

New potatoes

  • 500g new potatoes, scrubbed
  • 5-6 tbsp olive oil
  • Few sprigs of rosemary
  • 8 garlic cloves, skin on and lightly crushed
  • Knob of butter
  • Sea salt and freshly ground black pepper

Preparation:

1. Preheat oven to 220°C/Gas 7.

2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.

4. When ready, serve the steaks with the sautéed potatoes

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Sate Beef


This is another recipe from the Australian Women’s Weekly Chinese Cooking Class Cookbook.

 

Ingredients:

500g (1lb) fillet steak, in one piece

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

2 tablespoons oil

Sauce:

1 clove garlic

1 medium onion

3 teaspoons sate sauce

2 teaspoons dry sherry

1 teaspoon curry powder

salt

2 tablespoons water

2 teaspoons soy sauce

1/2 teaspoon sugar

 

Preparation:

Trim all fat and sinew from meat. Cut meat into 5mm (1/4 inch) slices.

Gently pound each slice to flatten slightly. Put meat in bowl, add soy sauce, pepper, sesame oil, cornflour and water, mix well. Stand 20 mins.

Heat oil in wok or pan, saute meat until brown, separating each piece as it goies into the wok, brown on both sides, remove from pan.

Peel and roughly dice onion, add to pan with crushed garlic, saute gently until onion is transparent. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onions in pan. Stir until boiling. Return beef to pan, cook until beef is tender, it should need only about a minute.

Serves 4

Serve with boil or fried rice.

 

 

Individual Meat Loaves (Ina Garten)


First recipe for March was chosen by Tonya of What’s On My Plate for the Barefoot Bloggers. I halved the recipe & made one loaf for hubby & I, we had it with mashed potatoes & peas, & then had it on bread rolls with sliced tomato & rocket the next day for lunch. I added some parsley to mine & instead of the ketchup I used bbq sauce. A yummy recipe, nice one Tonya.

 

Ingredients

 

  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Company Pot Roast (Ina Garten)


This recipe was chosen by Lisa of Lime in the Coconut for the Barefoot bloggers. The roast came out nice and tender, but it isn’t my favourite Ina recipe, I would make it again though. The weather here is pretty hot right now so it was a little too heavy, so we made sandwiches with it for lunch the next day. Thanks Lisa.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Chinese Curried Beef


I was going through some of my old cook books the other day & came across the Womens Weekly Chinese Cooking Class Cookbook. This is one of the recipes I made. This recipe is as it is written in the book. I buy my  sauces from Asian shops, the ones from the supermarket don’t taste authentic.

Chinese Curried Beef

 

Ingredients

500g (1lb) fillet steak

3 potatoes

2 onions

2 teaspoons curry powder

2 tablespoons oil

2 tablespoons oil, extra

3 teaspoons curry powder, extra

2 tablespoons sate sauce

1 tablespoon Chinese chilli sauce

1 tablespoon soy sauce

1/3 cup water

1 chicken stock cube

3 teaspoons cornflour

1 tablespoon dry sherry

 

Directions

Slice fillet steak thinly, peel potatoes, cut into cubes, peel onions, cut into quarters, separate each layer

heat oil in pan or wok, add potatoes, cook five minutes or until just tender but still crisp. Toss occasionally. Add onions and curry powder, cook further 2 minutes, remove from pan.

Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through. Add potato, onions and extra curry powder, to for 2 minutes.

Add combined sate sauce, chilli sauce, soy sauce, water, crumbled stock cube, cornflour and sherry. Toss until sauce boils and thickens. Reduce heat, simmer three minutes.

Serves 4