BEEF FILLET WITH A GRATIN OF MUSHROOMS
Steps:
- 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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Laura Dubois
[email protected]I would not recommend this recipe. It's a waste of time and money.
Wassem Mohammad
[email protected]This recipe is definitely not for beginners. It's very time-consuming and the results are not worth the effort.
Hafiz Tauqeer
[email protected]I'm not sure what I did wrong, but my beef turned out tough and the mushroom gratin was watery.
Nisha Gautam
[email protected]I thought this dish was just okay. The beef was a little dry and the mushroom gratin was a bit bland.
Li
[email protected]This recipe was a little too complicated for me, but the results were worth it. The beef was cooked perfectly and the mushroom gratin was delicious.
Jason “Oh Jay” Ewell
[email protected]I've made this dish several times and it's always a hit. The beef is always tender and juicy, and the mushroom gratin is the perfect topping.
Fahim Naz
[email protected]This was my first time making beef fillet, and it turned out great! The gratin was especially good.
Ro Amin
[email protected]I love this recipe! It's always a crowd-pleaser.
Mado _ch
[email protected]This dish is definitely a special occasion meal. It's a bit time-consuming to make, but it's worth the effort.
Jannatul Rakhi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The beef was cooked perfectly and the mushroom gratin was surprisingly delicious.
anmarie Anmarie
[email protected]This recipe was easy to follow and the results were amazing. The beef was juicy and tender, and the mushroom gratin was the perfect accompaniment.
Mohammad Kazi Biplob
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the combination of the tender beef and the creamy mushroom gratin.
Maili Tamang
[email protected]This dish was absolutely delicious! The beef was cooked to perfection and the mushroom gratin was rich and flavorful. I will definitely be making this again.