Fillet Beef and Vanilla Surprise

With a twist on traditional mash.

Ingredients


  • 250 g fillet steak
  • 125 g spinach
  • 1 piece of nutmeg
  • 6 spears asparagus
  • 300 g butter
  • 1 tblsp white wine vinegar
  • 3 tblsp tarragon
  • decorative herbs
  • 8 new potatoes
  • 1 vanilla pod
  • ½ tsp vanilla essence
  • 3 cloves garlic
  • maybe some colour ( sweet potato crisp)
  • 2 egg yolks
  • fresh cream

Method

  1. Peel potatoes and boil for 15 minutes.
  2. Peel and blanch asparagus for 2 minutes. Shock in iced water and dry.
  3. Wash spinach.
  4. Make béarnaise sauce - (5 mins)
  5. Melt 200g butter for clarified butter. Reduce white wine vinegar, whisk with 2 egg yolks over heat, add in clarified butter and whisk till thick, add tarragon and a tsp of water.
  6. Seal steak for 3 minutes. Cook steak in oven for 10 mins. Rest steak for 5 minutes and season.
  7. Sautee spinach with olive oil, butter, garlic and nutmeg.
  8. Puree potato with vanilla pod and essence.
  9. Finish steak on hot pan, briefly rest, and carve.
  10. Plate potato, asparagus and spinach.
  11. Top asparagus with steak.
  12. Finish with herbs and béarnaise sauce.

Notes:

By Gavin Murphy for Masterchef Ireland





X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register