| Eating In / Fillet of Lincoln Red Beef
FILLET OF LINCOLN RED BEEF WITH WILD MUSHROOMS AND SWEET POTATO DAUPHINOISE
Serves 4
4 x 200g Lincoln Red fillet steaks (Trimmed)
For the sauce:
50g Unsalted Butter
1 Small Onion, very finely sliced
200g Wild Mushrooms
100ml Good Beef Stock
1 tbsp Balsamic Vinegar
3 tbsp Dry Sherry
3 tbsp Double Cream
Salt and freshly ground black pepper
For the dauphinoise potatoes:
50g Unsalted Butter, softened
1kg Sweet Potatoes, peeled and thinly sliced
2 Garlic Cloves, finely chopped
1 Small Egg
250ml Double Cream
25g Butter and a little Oil for frying
Preheat the oven to 160°C/325°F/Gas 2 and grease a medium-sized ovenproof dish with half of the butter. Place into a deep roasting tray to catch any drips. Layer the potatoes into the bottom of the ovenproof dish.
Sprinkle over some of the chopped garlic and season, to taste, with salt and freshly ground black pepper. Repeat the process to create several layers of potato and chopped garlic.
Mix together the egg and cream and pour the mixture over the layered potatoes, adding as much of the liquid as possible. Dot the top layer of potatoes with the remaining butter and cover the dish with aluminium foil. Cook for 45 minutes or until just tender.
Remove the foil from the potatoes and return them to the oven, uncovered. Continue cooking until potatoes are golden-brown and tender.
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