Beef is always a crowd pleaser and this very simple but tasty recipe will be a big hit. Both the sauce and the potato cakes can be made up in advance which is a good time saver on the evening of your dinner party.
Fillet of Beef
Ingredients:
6 fillet steaks (approx 200g per person)
Instructions:
- Heat a large pan with a little oil
- Add the steaks to the hot pan
- Providing they are not too thick cook them in the following pattern: rare-2 minutes on either side; medium- 4 minutes on either side; well done- 5 minutes on either side
Spring Onion Potato Cakes
Ingredients:
4 large potatoes-peeled, cooked and mashed
Fresh Parsley
1 bunch spring onions
1 egg
2 dessertspoon of plain flour
Instructions:
- Thinly slice the spring onions
- Mix with the mashed potatoes chopped parsley and the flour
- Beat in the egg yolk
- Mould into little potato cakes
- Shallow fry on a hot pan with a little oil until brown on either side
- Finish off in a hot oven for a further 10 minutes
Roasted Shallot Reduction
Ingredients:
4 shallots-thinly sliced
1oz/25g brown sugar
1 tablespoon balsamic vinegar
1 glass red wine
200ml beef stock
Instructions:
- Add the thinly sliced shallots to the pot with a tiny amount of oil
- Add the sugar when the shallots are coloured a little
- Allow the sugar to melt, then pour in the balsamic vinegar and the red wine
- Allow this to boil and reduce a little before adding the beef stock
- Allow this to reduce to a syrup style sauce
Tags: home cooking, Kevin Dundon, main course option, meat recipe
(1 votes, average: 5.00 out of 5)
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