Now back to the normal routine. The dish you saw above was the first proper meal I cooked after the holiday. It must be the weather effects, but I do crave for red meat quite a bit lately. So a medium, pink and juicy steak was somewhat irresistible.
What makes this dish special is the gratin of mushroom on top of the steak. It is a clever interpretation of the traditional steak and mushroom sauce. The recipe is from a well-known chef, Gordon Ramsay, who is my current favorite TV character (together with House, if you ask). It is an almost perfect dish – the creamy and herby mushroom goes very well with the tender and juicy steak. It is full of flavors, unlike those dull steak and chips which I disliked. However, I think some additional sauce will be lovely to bind all the ingredients together. Something like a stock reduction or gravy will be good here.
Served with some roasted potatoes and a green salad, you will have a comfortable dinner in the midst of the cold and wet winter.
Beef Fillet with a Gratin of Wild Mushrooms
From this book
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp olive oil
200g wild mushroom, finely chopped
1 tbsp each of finely chopped parsley, chervil and chives
4 tbsp double cream (35% milk fat), whipped till soft stiff
1 egg yolk
4 fillet steak, 180g each*
2 tbsp freshly grated parmesan cheese
Sea salt and black pepper
- For the topping: gent;y sauté shallot and garlic with 1 tbsp olive oil until softened. Add a further 2 tbsp olive oil, and sauté mushroom over high heat for about 7 mins. You need to stir the mushroom frequently. The mixture should be quite dry at the end. Transfer to a bowl. Season & add herbs. Cool completely.
- Fold the whipped cream and the egg yolk into the mushroom mixture. Cover and chill.
- Brush the steak with some olive oil. Heat a nonstick pan until very hot. Seared the fillet all over. Remove and leave to cool.
- Preheat oven to 220c. Close to serving, put steak on a baking tray and top up with mushroom mixture. Sprinkle with parmesan. Cook, uncovered for about 5-8 mins or until the topping is golden. Serve immediately.
(*): In the book, Gordon used steak with 4cm high, which makes a perfect presentation.
(*): I don´t use steak which has been frozen because they contain a lot of water. It´s best to buy steak from a good butcher, store it in the fridge and cook as soon as possible.