posted on Aug, 1 2008 @ 05:13 AM
My new favorite summer recipe is my own invention of:
Fillet of Beef with Broad Bean Puree, Grilled Asparagus, New Potatoes and a Tomato & Red Wine Sauce.
It makes use of the early summer ingredients, and tastes nice...well, you cant go wrong with a fillet of beef!!
Ingredients (serves 2):
2 Fillet Steaks, from near the tail end, cut about 1&1/2 inch thick.
Handful asparagus, bases trimmed
1&1/4 pounds broad beans (weight inc pods)
couple of handfulls of new potatoes.
For the sauce:
4 medium sized shallots
2 large cloves garlic
A couple of rosemary sprigs, leaves on.
3/4 pound fleshy tomatoes (peeled and seeds removed)
1/2 pint beef stock
1/2 pint red wine
20ml (2 desert spoons) balsamic vinegar
Peel & finely chop the shallots and garlic. add to a pan with a little olive oil, and sweat over a low heat without browning.
Meanwhile score a cross into the tomoatoes and put them in a pan of boiling water for about 30 seconds, remove from the pan and wrap in cling film,
this will make them easy to peel. Peel and de-seed the tomatoes, then roughly chop.
Once the shallots and garlic have softened, turn the heat to high, add the tomatoes and balsamic vinegar and cook until most of the liquid had gone.
add your wine, beef stock and rosemary and leave to reduce. Once reduced to a thick consistency, remove and discard the rosemary and transfer the
sauce to a blender/food proccessor. Whizz it until you have a smooth puree.
Take a fresh pan and strain the puree through a muslin into the new pan. If the resulting sauce is too thin, reduce it until you're happy with the
consistency, or thicken it with a bit of tomato paste. Season with salt & pepper to taste.
For the Asparagus:
Trim and wash the apsaragus, and put in a pan of boiling water for a couple of minutes, remove from the pan and immersein cold water to stop them
going soggy. Once cooled, pat them dry and store in the fridge for later.
For the Potatoes:
Peel and slice thinly, arrange in overlapping rows on a baking tray, brush them with some dijon mustard and olive oil, seanson with salt & pepper and
cook until golden brown in a hot oven.
For the broad beans:
Remove the beans from their pods and boil for 4-5mins, drain and allow to cool a bit. Remove the beans from their shells (just give them a squeeze and
the insides pop out!) and add to a blender or food processor. Add a drizzle of olive oil and whizz to a puree. Leave to one side til later.
Bring it all together:
Once the potatoes look like they're nearly done, add oil to a pan for your steak and bring up to a very high heat. gently reheat your sauce in its
own pan. Once your steak pan is smoking season steak with salt & pepper and cook to your liking (i like mine bloody as hell). Remove from the pan a
While your steaks are resting, seer the asparagus in the steak pan for a couple of minutes, add some of the steak juice that will now be building up
to your broad bean puree, stir in a and reheat. Season with salt & pepper to taste.
Take the potatoes out of the oven and arange in the middle of the plates. Place the steak on top, and plate up the asparagus and broad bean puree.
Spoon the sauce over in a cheffy fashion, and serve!