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Beef with red wine sauce, vegetables, prosciutto goat's & cheese stuffed mushrooms
Recipe by Matthew Hopcraft
- Steps
- Ingredients
Steps
- Preheat oven to 200C.
- To make the veal stock, place veal bones with 20 ml olive oil into a flameproof baking dish and roast for 20 minutes until brown. Remove from oven and place on medium high heat and add packet veal stock (or water), carrot, onion, 3 sprigs thyme and bring to boil. Reduce to simmer and cook for 40 minutes. Strain and set aside.
- In a separate saucepan, simmer Madeira and red wine until reduced by half. Add reserved veal stock and simmer until a light syrup consistency is achieved, about 20 minutes. Strain through a muslin cloth into a clean saucepan and add 2 sprigs fresh thyme and whisk in 60 grams butter. Season, to taste, and set aside, covered, keeping warm.
- To make the potato galettes, divide 10 grams butter between 4 x 7cm dariole moulds with leaves from 2 sprigs thyme. Layer each mould with 3 or 4 slices of potato then add 1 teaspoon cream and a sprinkle of garlic and salt. Repeat twice or until moulds are full and potato slices have all been used. Dot with 10g butter, cover each with foil and place on baking tray and into the oven to cook until tender, about 40 minutes. Remove from heat and set aside.
- Meanwhile, to prepare the mushrooms, heat a frypan over medium high heat. Add remaining 20 grams butter then shallots, remaining sliced garlic and sprig of thyme and cook, stirring until translucent. Season to taste. Remove from heat and spoon mixture into the mushrooms. Place filled mushrooms on a baking tray and bake in the oven for 10 minutes. Remove from oven and sprinkle with goats cheese. Set aside.
- To prepare the brussel sprouts, bring a large saucepan of lightly salted water to the boil. Add brussel sprout leaves and blanch until bright green. Drain and refresh in iced water and drain again. Cook prosciutto in frypan set over medium heat until crisp. Add blanched brussel sprouts and braise for 1 minute. Remove from heat and set aside, keeping warm.
- Heat large frypan over medium high heat. Rub each steak with a little olive oil and season. Cook for 8-10 minutes, turning every 2 minutes, until medium rare or cooked to your liking. Remove from heat and set aside, covered, to rest.
- To serve, remove potato from moulds and place on serving plates. Add mushrooms, brussel sprouts and then steak. Pour over warm red wine sauce.
