Tag-Archive for » Morels «
I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were about 300g each, it was aged Argentinian beef. The fillets were so juicy and tender and bursting with flavour, becuase of the size I did have to cook for about 20-25 Min’s for medium rare.
Ingredients
4 Steak fillets (200-250g each I was a little piggy on the weight as you can see from the photo.)
160g Fois gras pate (40g cut round slices to top each steak.)
Sauce
Olive oil
1 Shallot, chopped finely
1 Cup Madeira wine
2 Teaspoons beef stock granules (Mine is quite hearty, so adjust for taste with the brand you use.)
1/2 Cup water
2 Teaspoons French mustard
3 Tablespoons morels, chopped finely
1-2 Teaspoons cornflour
Potatoes Au Gratin Dauphinois
1Kg Potatoes, sliced into thin slices
2 Cups milk
2 Cloves garlic, smashed
11/2 Cups Gruyere cheese
1 Cup thick double cream
1 Cup light cream
25g butter
Pepper to taste
Method
1. Cook steaks on a BBQ or under the grill or in a pan until desired doneness, my steaks were huge so mine took about 20-25 Min’s and that was for medium rare.
Sauce
1. Add a small amount of olive oil to a pan, add shallots and cook until tender, add madeira, water and beef stock, simmer for a few minutes.
2. Add mustard and stir to combine, mix a little water with the cornflour and add to the sauce to thicken, lastly add chopped morels, serve over steak.
Potatoes Au Gratin Dauphinois
1. Preheat oven to 180ºC (360ºF).
2. Put the potatoes in a pan and cover with milk. Add one of the smashed garlic cloves, cover and bring to the boil, turn heat down and simmer uncovered about 10 min’s, until potatoes are just tender.
3. Mix the 2 creams together until well combined.
4. Rub a ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, cream and pepper to layer. Put the second half of the potatoes and pour the other half of th cream over, top with remaining cheese.
5. Put the dish in the oven and cook for 1 hour. Gratin Dauphinois is ready when the top is gold and brown.
This makes 6 servings
To Serve: I served mine on a bed of spinach with garlic, mushrooms and bacon. Place steak on plate top with pate and pour sauce over, serve dauphinois on the side.
All photo’s taken by me unless otherwise stated.
I made two recipes from the same zaar member and they were awesome I was a little concerned with the amount of vinegar but if you leave it to simmer as stated it worked out great (I did just a little bit longer and it was perfect.) I am only going to do one link as no one had made or reviewed the asparagus but you will still be able to see other recipes by this chef if you use the one link. It is the first time I have made a dish and used the same chef for the meat and the vegetables but glad I did, thoroughly enjoyed. There was one difference my steaks were huge (about 11/2-2 inches thick) so I did cook longer. I have also posted these one after the other not like I usually do, but just felt it worked better for this one. If you like this recipe or would like to read more reviews or view photo’s click here.Ingredients
1 1/2 Cups balsamic vinegar
3 Tablespoons sugar
2 Tablespoons butter
6 (5ounce) Fillet Mignon steaks (each about 1-inch thick)
Salt & freshly ground black pepper
2 Ounces soft fresh goat cheese
Method
1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
2. Meanwhile, preheat the broiler.
3. Melt the butter in a heavy large skillet over medium-high heat.
4. Sprinkle the steaks with salt and pepper.
5. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
6. Transfer the steaks to a baking sheet.
7. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
8. Sprinkle with pepper.
9. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Asparagus with Morels
1lb White asparagus, cut in 2-inch pieces
1lb Green asparagus, cut in 2-inch pieces
6 Tablespoons butter
1/2 Cup shallots, chopped
1/2lb Morels, cleaned and halved
Sea salt and pepper, fresh ground
1 Tablespoon fresh tarragon, plus more
Fresh tarragon, for garnish
1 Tablespoon lemon juice
Method
1. Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
2. Refresh under cols water.pat dry.
3. Heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
4. Add asparagus, tarragon, salt and pepper and continue cooking until heated through.
5. Add remaining butter and remove from heat.
6. Stir in lemon juice and garnish with tarragon.
All photo’s taken by me unless otherwise stated.
