Topside steak, green onion tatin

Topside steak, green onion tatin

Ingredients (4 Servings)

Beef

• 2 kg Argentine topside steak
• ½ litre extra virgin olive oil
• 1 garlic clove
• 2 rosemary twigs

Mushroom Sauce

• 200g Portobello mushrooms
• ½ litre lamb stock
• 50g parsley
• 1 tablespoon of sugar

Potato puree

• ½ kg potatoes
• 100ml milk
• 50ml cream
• 200 ml extra virgin olive oil
• Green onion tatin

• 300g puff pastry
• 100g butter
• 100ml honey
• 4 juniper berries
• 150g goat cheese
• 10g thyme
• Lemon peel gratings

Bone Marrow

• 2 leg bones with bone marrow
• Cut down the middle
• 50ml olive oil
• 10g parsley
• 2 green onions

Method

Cut the topside steak into 10 x 4 cm rectangular pieces (4mm thick). Marinate with the garlic, rosemary and oil for one day.

For the mushroom sauce: Heat a frying pan with a little olive oil, add the mushrooms, brown thoroughly and simmer in lamb stock. Once reduced, add the parsley and the sugar. Keep.

For the potato puree: Boil the potatoes and mix with other ingredients. Add the olive oil gradually until you obtain an emulsion. Season with salt and pepper to taste.

For the tartin: Stretch the puff pastry thin and cut it into 10x 3cm rectangles. Chill for 10 minutes, and then bake in the oven at 180ºC. In a pan turn the butter, honey and juniper into a caramel. Add the green onions, previously whitened, and cook for 5 minutes. Then mix all the ingredients with the goat cheese, the thyme and the lemon peel gratings. Spread this mixture over the baked puff pastry rectangles. Keep until ready to serve.

For presentation, place the beef with the puff pastry rectangles and the goat cheese on a plate. Pour the mushroom sauce over the beef. Place the marrow bones on one side. These will have been previously cooked in a 180ºC oven until thoroughly brown. Cover with a mixture of olive oil, parsley and green onions.

 

Dish Prepared By Chef:


April 12, 2008