Sat, 25 November 2017
(Serves 4)
Ingredients:
For the Mushroom Gratin:
ingredients:
2 oz butter
4 shallots, diced
3 cloves garlic, crushed
1 stick of celery, diced
Thyme
200 gr chopped mushrooms
20ml Sherry Vinegar
30gm Diced smoked bacon
100 ml white wine
100 ml Port
100 ml cream
4 egg yolks
20 grams grated Parmesan
For the Beef:
ingredients:
4 Fillet of Beef approx. 200 gr
Seasoning
Vegetable oil for sealing
For the Madeira Jus:
Ingredients:
3 shallots, finely sliced
1 clove garlic, crushed
Thyme
Smoked bacon skin (optional)
50ml Sherry Vinegar
200 ml Madeira
Veal jus or Chicken Gel
Method:
1. For the mushroom gratin, sweat shallots for five minutes without colouring them, add the garlic and celery and sweat for another 3/4 mins
2. Add thyme, smoked bacon and mushrooms and cook to extract moisture
3. Add the sherry vinegar. Reduce to a glaze, add the port and reduce by half, add cream and cook for a further 5 mins till moist or the liquid has evaporated
4. Cool slightly and mix in eggs and Parmesan, leave aside.
5. For the beef, season fillets well on all sides. Heat the pan and seal fillets on all sides. Cook beef to desired temperature
6. For the sauce, sweat the shallots, add garlic and thyme.
7. Add sherry vinegar and madeira and reduce to a glaze. Add veal jus and season.
8. To serve, place mushroom gratin on top of beef, blow torch (or place under a medium grill for approx 2 minutes)
9. Pour sauce into the middle of the plate and place beef and mushroom on top. Serve
