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.
2 Fillet Steaks (170g / 6oz)
These great fillet steaks come from the finest grass-fed beef and make eating light and easy. Sensational if you fancy something meaty! More »