Rare Fillet of Beef With Salsa Verde & Truffled New Potatoes | Gordon Ramsay Gordon Ramsay
Beef fillet with salsa verde and new potatoes with truffle and Parmesan
This Valentine's Mean solar day we chose to avert overpriced set eating place menus and instead my boyfriend ruffled through our recipe books for something special. With beef fillet as the star ingredient, this is the ultimate homo's meal – probably more suited to a 'daughter-cooks-to-impress-boy' situation. Luckily, I have quite blokey tastes when it comes to food (I love pies, Stilton and scotch eggs) and besides he wanted to revisit a steak dinner after the disaster of our first Valentine's Day repast.
This time he did not disappoint. 12oz of pink Welsh beefiness fillet, tangy salsa verde, baked new potatoes with charred skins topped off with black truffle shavings and lots of Parmesan. Wonderfully pungent flavours that just… go! The recipe is from Gordon Ramsay's Ultimate Habitation Cooking and should serve vi-8 people, but never wanting to turn down a claiming we thought nosotros could manage it betwixt the two of united states. We didn't succeed and Lola the bulldog had to assist out.
Beef fillet and truffles are pricey ingredients, so this is definitely 1 for a special occasion.
My eat of the week
Recipe
Beef fillet
– Olive oil
– 1kg slice of fillet beef
– two heads of garlic, halved horizontally
– 4 thyme sprigs
– 2 rosemary sprigs
– Butter
– Sea common salt & footing blackness pepper
Salsa verde
– 5 anchovy fillets
– one one/2 capers
– 2 peeled and crush garlic cloves
– 1 1/2 tbsp Dijon mustard
– 1 1/2 tbsp red wine vinegar
– Actress virgin olive oil
– Bunch of parsley, leaves only
– Pocket-sized agglomeration of mint, leaves only
– Basis black pepper
New potatoes
– 1kg babe new potatoes
– Olive oil
– 30g grated Parmesan cheese
– 10g blackness truffle shavings
– Sea salt & footing black pepper
How to cook
Preheat the oven to 180C/gas four.
Toss the potatoes in olive oil and flavour with salt and pepper before placing in a roasting tin. Roast for 30-35 minutes until the skins are crisp and they are soft all the way through.
While the potatoes are roasting, make a kickoff on the beef. Place an ovenproof frying pan over a medium heat and add a dash of olive oil. Rub the beef all over with salt and pepper to flavor, then brown in the pan on all sides for a minute or two. Add the garlic halves, thyme, rosemary and whorl the beef around with the herbs. Add a couple of knobs of butter and, when melted, drip the beefiness with the pan'due south juices.
Turn upward the estrus of the oven to 200C/gas vi and move the cooked potatoes downwardly to the very lesser shelf to keep warm. Transfer the frying pan with the beefiness to the oven and roast for 10-12 minutes (rare).
Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a compression of salt and one-half of the herbs, in a mortar and point with a pestle until it becomes a paste. Add a picayune extra virgin olive oil to loosen the paste and stir in the residual of the herbs. Flavour to taste.
Once the beefiness is cooked, drip information technology in the pan's juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, comprehend loosely with tin foil and exit to rest for 10 minutes.
Remove the potatoes from the oven, place in a serving bowl and toss with Parmesan. Sprinkle with truffle shavings.
To serve, slice the beef thickly and spoon the salsa verde alongside. Plate up with a half caput of garlic and baby leaf salad.
Source: https://eatweekly.wordpress.com/2015/02/15/beef-fillet-with-salsa-verde-and-new-potatoes-with-truffle-and-parmesan/
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