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Gordon Ramsay – Beef Fillet with a Gratin of Mushrooms

January 11, 2008 | By More

Gordon makes a beef fillet with a gratin of mushrooms in this clip from his show the F-Word, season 2, episode 8.

Hit the jump for the full recipe.

Ingredients

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp Chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated parmesan

Potatoes

  • 500g new potatoes, scrubbed
  • 5-6 tbsp olive oil
  • Few sprigs of rosemary
  • 8 garlic cloves, skin on and lightly crushed
  • Knob of butter
  • Sea salt and freshly ground black pepper

Directions

  1. Pre-heat the oven to 220c.
  2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.
  3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened.
  4. Add a further 2 tablespoons olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool.
  5. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated parmesan, then season with salt and pepper. Set aside.
  6. 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 uncovered, for about 5-7 minutes until the topping is bubbling and golden.
  7. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.
  8. When ready, serve the steaks with the sautéed potatoes.

[Food TV Blog]

Category: Food

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