Now to the star of every three course menu, and any meal for that matter- the mains…..drum roll…..!
Beef fillet on a bed of parsley potatoes, with baby carrots and asparagus served with mushroom sauce.
The beef fillet was not the original plan but after making my husband eat salmon for starters, I had to make up for it. Beef fillet is his most favourite meat, so I’m definitely going for browny points. And what man doesn’t like a good steak, right?
what you need:
Big chunk of beef fillet, potatoes, baby carrots, asparagus,
parsley, mushrooms, onions, cream, margarine.
spices- cayenne pepper, paprika, mixed peppercorns, cinnamon.
– Potatoes: cut them into discs( best cut to make a bed for your meat)boil until just before soft, then drain water, put into roasting pan, sprinkle parsley generously and drizzle with olive oil( only the top must be covered with the oil, remember we’re not roasting just adding some colour and flavour). Put into low heat oven, 100 deg, 10 min. Then remove and cool.
– Veggies- boil asparagus and baby carrots for 3 min in water with salt. Drain water, add margarine to pan and add the veggies for 2 min remove. Taking out of the pan so they stop cooking!
– Beef fillet- dry rub with cayenne pepper, salt, mixed peppercorns, cinnamon. Leave on the side for 1 hour. Then cut into portions, sear on hot pan with olive oil and nob of margarine until nice and brown on each side( approx 1 min on each side). Then pop into oven at 230 deg for 5 min, remove and rest for another 5 min before slicing/serving. This is a medium rare steak. Cook in oven for less if you like rare, and for longer if you want medium to well.
– Mushroom sauce- finely chop onions, roughly chop mushrooms. Add onions on to hot pan with olive oil until caramelised then mushrooms. Season with pepper, paprika, then add 100ml of chicken stock and simmer on a low heat. After 5 min- add 50ml of cream and let it continue to simmer for another 5 min. Remove from pot and sieve.
Assemble and serve. Use the potatoes as a base for the fillet.