Medallions of fillet steak with mashed russet potatoes

Medallions of fillet steak with mashed russet potatoes

Ingredients (4 Servings)

Beef

• 1.6kg Argentine fillet steak
• 8 Shitake mushrooms
• 8 Portobello mushrooms
• ¼ litre extra virgin olive oil
• 5 sliced garlic cloves
• 8 brown asparagus
• 200g bacon
• 1 carrot
• ½ onion
• 1 leek
• Salt and pepper
• Balsamic vinegar
• Cihoulette and pistachio

Mashed potatoes

• 6 russet potatoes
• (of high starch content)
• 70g butter
• 100ml cream
• 100ml whole milk
• Salt and pepper
• Nutmeg

Method

Remove the visible fat from the beef and cut into 450g steaks. Truss the steaks. Grill the beef for 9 minutes on either side.

Slice the garlic cloves and whiten in milk, starting with cold milk. First boil, and then remove. Repeat this procedure three times. Strain and dry on absorbent paper. Heat the pan and cook the garlic slices in oil until slightly brown. Remove and dry on absorbent paper. The garlic scented frying oil will be used later on the asparagus and to sauté the vegetables en bruniose. Finely dice the carrot, the onion and the leek. Sauté starting with the carrot followed by the onion finally the leek. Whiten the asparagus and sauté in butter with olive oil. Season with salt and pepper to taste.

For the mashed potatoes: boil the russet potatoes until tender. Mash the potatoes and add the cream, the whole milk and the butter. Season with salt and pepper.

To serve: Place a portion of mashed potato in the centre of the plate and put the beef on top. Garnish with the sautéed vegetables in scented olive oil, the garlic slices and the mushrooms. Sprinkle some balsamic vinegar on top and sprinkle with gomashio, a mixture of sea salt and toasted sesame seeds crushed in a mortar.

 

 

Dish Prepared By Chef:


April 12, 2008