Steak with mushroom puff tartlets
- Preparation and cooking time
- Serves 2
These are sort of deconstructed Beef
Wellingtons, but the result is much lighter and crisper
- STEP 1
Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.
- STEP 2
Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
- STEP 3
Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
- STEP 4
Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).
OVEN SAUTé POTATOES
Heat oven to 200C/fan 180C/gas 6. Peel 500g potatoes, then cut into small chunks. Cook in boiling salted water for 3 mins, drain well, then leave to dry. Heat 1 tbsp olive oil in a roasting tin. Add the potatoes, salt, pepper and a few thyme sprigs. Roast for 30-40 mins, turning halfway through until crisp and golden.
Wash 250g young spinach leaves thoroughly, removing any tough stalks. Set the spinach leaves in a colander, then pour over boiling water from the kettle until all the leaves are wilted. Press out as much liquid as possible with the bottom of a saucer. Heat a drizzle olive oil in a pan, add the spinach and a splash balsamic vinegar, season well, then warm through.