I’m back! (: Sorry for the long long long long break! Had a crazy few weeks with uni! Got lots to update so give me a little time! (:
So let me ask you, what is your ultimate indulgence?
For me, it’s steak. and not just any cut of the steak, specifically, the eye fillet. It just melts in your mouth with every bite you take. I normally do prefer my steak medium, but just for the eye fillet, I like mine medium rare. hehe (:
I had a couple of close friends over on a Saturday night, and their only request is to have MEAT. haha. So, almost immediately, eye fillet popped into my tiny head. I have been dying to try this recipe of Gordan Ramsay’s and this would be the best opportunity to do so!
Eye fillet topping it with a gratin of mushroom and baking it just for 5 mins to get a nice crunchie outer layer of the gratin. The creaminess of the gratin just goes so well with the beautiful cut of the steak. This dish was to die for, and this recipe is definitely a keeper! (:
(Adapted from The F Word)
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 4 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
1. Preheat oven to 220°C/Gas 7.
2. To prepare the topping, gently sauté the shallot 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, 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.
3. 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. 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.
4. 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.
So, trust me. Try this recipe, I guarantee you will love it! (: Have it with mash or golden baked potatoes and ENJOY!
so tell me dear readers, what is your ultimate indulgence?
4 thoughts on “Beef fillet with Gratin of Mushrooms”
Beautiful, just beautiful.
(: thanks Ivan!!! hehe
THIS WAS AWESOME!!! How did you make the potatoes?
hahaha (: i boil the potatoes (after cutting into half through the width not the length!) for about 10 mins. then put them in a baking tray, put either butter or duck fat and bake it for 15 mins. take it out and squash the potatoes lightly with a masher then turned them over and bake for another 15 mins or until it turns golden and crispy! (: can put rosemary also. hehe cos i did!