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.



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


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


Fennel Sausages with Lemony Potatoes (Rick Stein)

This recipe comes from one of my favourite celebrity chefs Rick Stein, it’s  delicous Italian sausages with  lemon potatoes.


450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water


1. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
2. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
3. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.
4. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
5. Remove the lemon zest and sprinkle with the rest of the parsley before serving.

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



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



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


Chicken & Vegetable Bake

Chicken & Vegetables


Chicken & Vegetables


8 small potatoes, cut in half

4 carrots, cut into large chunks

2  onions, cut into quarters  ( I used purple  onions)

Salt & pepper

Olive oil

8 chicken thighs with skin & bones/or any pieces you like

3 or 4 sprigs of thyme

½ cup water or chicken stock


Preheat oven to 180 degrees C

Place all the vegetables into a deep baking dish, season with salt & pepper, drizzle over a little olive oil, toss to coat.

Put the chicken pieces on top of the vegetables, season as with the vegetables, drizzle with olive oil,  strip leaves of  thyme & sprinkle over the chicken.

Add  water or stock  to bottom of pan.

Cook in preheated oven for about 40 mins or until veges are done & chicken is crispy & golden & cooked through.

# The vegetables will release a fair bit of their juices, you can skim the fat off & reduce the juices a little & use as a gravy.

This is a great one dish meal. Make it your own by adding whatever vegetables you like, I sometimes add a couple of red peppers cut into strips & garlic.

Serves 4