Tuesday, 3 February 2009

Beef Fillet with Duxelle Mushroom Gratin

2 shallots, finely chopped
2 garlic cloves, crushed
4 tbsp olive oil
200g chestnut mushrooms, roughly chopped
1dl sherry wine
2 tbsp fresh thyme, finely chopped
½ dl double cream
1 large egg yolk
handful of bread crumbs
zest of 1 lemon
4 fillet steaks, about 180g and 4cm thick
4 tbsp freshly grated Parmesan

To prepare the topping, gently sauté the shallots 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, add the cherry and cook for about 5 minutes. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. 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, lemon zest, bread crumbs 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 for about 5-7 minutes until the topping is bubbling and golden

5 comments:

Anonymous said...

Beef fillet and gratin!!!Great idea and it looks verrrrrrrrrrrrrrrrrry delicious,Gummi!
I'll try your recipe,thank you!

Miho(from Japan)

Iris Heidur said...

Mjög mjög girnilegt og fullkomlega eldað! En þar sem ég er svo lítið í víninu, hvað er cherry wine? Kirsuberjavín??

Guðmundur Birkir Pálmason said...

úps ég var ad reyna skrifa sherry, breyti því strax!!

Iris Heidur said...

Hehe..já ok, hélt kannski að þetta væri eitthvað voða sniðugt sem væri ekki hægt að fá hér!! :)

Anonymous said...

very nice maybe some proscuito in there some where would be nice