Beef Fillet with Mushroom Gratin


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I love watching TV. And since I splashed out on cable the amount of food programmes I consume has gone through the roof. I love Gordon Ramsey – his food is always very tasty looking. I watched some show the other night where he made a group of women make this steak. He shouted and swore at at them throughout their traumatic experience. I made this in the relative calmness of my own kitchen, without anyone screaming at me for burning the mushrooms and it was beautiful.

RECIPE (Serves 2)

2 good quality beef fillet steaks
2 shallots, finely chopped
2 garlic clove (skin on and lightly bashed)
6 tablespoons olive oil
200g mixed mushrooms (shiitake, oyster) (roughly chopped)
200g chestnut mushrooms (roughly chopped)
4 tablespoons chives (finely chopped)
8 tablespoons double cream
1 egg yolk
freshly grated Parmesan

Preheat oven to 220°C

In a medium frying pan, over a medium heat fry the shallot and garlic in 2 tablespoons of olive oil for about 5 minutes until nicely softened. Add 2 more tablespoons of olive oil, turn up the heat slightly and fry the mushrooms, stirring for about 7 minutes until browned and fairly dry, drain a little if not. Remove the garlic cloves and transfer the mushrooms to a bowl to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of grated Parmesan and season with salt and pepper. Set aside.

Sprinkle a little salt & pepper over the steaks. Heat a large non-stick frying pan until very hot. Cook the steaks for about 1-2 minutes either side. Remove from the pan. Put the steaks on a baking tray and then pile the mushroom mixture on top of the steaks quite liberally. Then sprinkle a little parmesan over each. Cook in the oven uncovered, for about 7 minutes until the topping is bubbling and golden. Remove from the oven and rest for 1-2 minutes before serving.

Serve with potatoes or vegetables.


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