Sunday, March 24, 2013

Fillet steak with cafe de paris butter and parsnip mash recipe

Fillet steak
Fillet steak with cafe de paris butter and parsnip mash

Serves 4

Fillet steak ingredients: 750g piece beef eye fillet, trimmed. 1 tbs olive oil. 450g Desiree potatoes, peeled, chopped. 350g parsnips, peeled, chopped. 1/3 cup (80ml) milk. 15g butter. steamed green beans, to serve

Cafe de Paris butter: 125g butter, softened. 1 eschalot, finely chopped. 1 garlic clove, finely chopped. 2 tsp wholegrain mustard. 2 tsp Worcestershire sauce. 1 tbs each chopped chives, tarragon and parsley. 2 tsp baby capers, rinsed, drained. 2 anchovies in oil, drained, chopped. 1/2 tsp curry powder. Finely grated zest and juice of 1/2 small lemon

Fillet steak recipe: For the butter, combine all ingredients in a food processor and whiz until smooth. Transfer to a piece of baking paper and shape into a log, then roll up and twist ends to seal. Chill for 30 minutes or until firm, then cut into 5mm-thick slices. Preheat the oven to 190C. Heat an ovenproof frypan over high heat. Brush the beef with oil, then season and cook, turning for 2 minutes or until browned. Transfer to the oven and roast for 20 minutes for medium-rare or until cooked to your liking.  Transfer to a plate. Rest, loosely covered with foil, for 4 minutes, then slice. Meanwhile, place potato and parsnip n a saucepan of cold, salted water. Bring to the boil, then reduce heat to medium and cook for 12-15 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove excess water, then add milk and butter, and mash until smooth. Season to taste. Serve beef with a slice of butter, mash, beans and any resting juices from beef. By then, the fillet steak is ready