Beef with a gratinated mushroom glaze
Quality ingredients + expert know-how = impressed guests. Gordon Ramsay shows how it's done
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour plus chilling
- Fry the mushrooms in a little oil for about 7 minutes to give them colour and evaporate off any water - it's important to keep the heat high when you do this or they will stew. Tip into a colander but don't squeeze or press them, you want them to keep their shape.
- Keep the pan over the heat and add the lardons - the idea is to melt off the fat so they then cook in it. Add the onions to brown and cook through. Flash the artichoke through the pan as well. Dress everything with olive oil and balsamic vinegar (to give a nice rich glaze) and set aside.
- Slice the beef into 4 equal servings through the clingfilm and then peel it off. Season well all over. Heat a little oil in a frying pan and, when it is very hot, add the pieces one by one. Colour on each side by tipping the pan and using the sides as well as the base. By the time you have coloured each piece all over, it will be medium-rare. Leave to rest.
- Heat the grill to low. Mix the egg yolks, most of the chopped chervil and double cream together, then fold in the Parmesan and mushrooms. You want a spoonable consistency, not too dry. You can also add 1 tbsp of Dijon, grain mustard or horseradish if you like. Top each steak with a mound of the mushroom mixture and sprinkle on some more Parmesan - this will help it brown well.
- Put the beef on a tray under the grill, start it off on low and then increase heat for about 5 minutes until the top is nice and brown. Glaze the top with vinaigrette and sprinkle with the rest of the chervil. Put a piece of beef on each plate, arrange artichokes, onions and lardons around and serve with some wilted spinach.
Beef
Don't compromise on the beef, get it from a good source. Supermarkets and food halls sell packs of mixed mushrooms, the ones used here are grown in the UK.
Recipe from olive magazine, July 2005.
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Ingredients
- 200g mix of shiitake, oyster and shimeji mushrooms , or just one variety, halved if large
- olive oil
- 25g lardons (or a piece of smoked bacon or pancetta, cut to make 25g lardons)
- 16-24 baby onions or shallots
- 4 artichoke hearts in oil, quartered, or 16 quarters
- balsamic vinegar
- 600g piece beef fillet (ask the butcher for an even piece. Wrap it tightly in clingfilm to make a nice roll and chill it. Don't be tempted to tie it with string or you'll end up with tie marks when you undo it)
- 2 egg yolks
- ½ small bunch chervil , leaves chopped
- 4 tbsp double cream
- 6 tbsp grated Parmesan , plus extra to finish
- vinaigrette , to finish
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour plus chilling
Ingredients
- 200g mix of shiitake, oyster and shimeji mushrooms , or just one variety, halved if large
- olive oil
- 25g lardons (or a piece of smoked bacon or pancetta, cut to make 25g lardons)
- 16-24 baby onions or shallots
- 4 artichoke hearts in oil, quartered, or 16 quarters
- balsamic vinegar
- 600g piece beef fillet (ask the butcher for an even piece. Wrap it tightly in clingfilm to make a nice roll and chill it. Don't be tempted to tie it with string or you'll end up with tie marks when you undo it)
- 2 egg yolks
- ½ small bunch chervil , leaves chopped
- 4 tbsp double cream
- 6 tbsp grated Parmesan , plus extra to finish
- vinaigrette , to finish
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