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10 oz fillet steak,
600 g spinach,
250 ml red wine
100 g pied bleu mushrooms
125 ml double cream
flat leaf parsley
2 tblsp balsamic vinegar
2 tblsp dijon mustard
3-4 tbsp dry bread crumbs
55 g parmesan cheese
750 ml beef stock
2 slices parma ham
175 ml port
1 spring onion
Pied Bleu Gratin: Preheat oven to 200c. Panfry thinly sliced mushrooms in olive oil until golden, season and drain. Set aside.
Sweat shallots in butter, add ham. When shallots are soft add diced spring onion and chopped garlic. Cook for 2 minutes more.
Mix the mushrooms and parsley with shallots. Place in a gratin dish (or ramekin), sprinkle with breadcrumbs and bake in oven for 10 minutes.
Spinach Puree: Cook the spinach with some water over a medium heat. For 5-6 minutes
Plunge the cooked spinach leaves into a large bowl of ice water.
Drain the water from the spinach and add the spinach to the food processor.
Heat the cream over medium heat. Let the cream reduce slightly. Purée the spinach in a food processor until it's completely smooth. Return the puréed spinach to the pot and add the butter, cream and cheese. Cook over medium heat, stirring continuously, until it's hot.
Steak: Marinade the steak for 30 minutes in a resealable bag with a mixture of garlic, mustard, olive oil, balsamic vinegar, parsley, red wine, salt and pepper.
When ready pan fry the steak, minus the marinade. Cook till medium rare (3 mins a side, 4 resting)
Red wine Jus: In a pan caramelise the shallots. Add port, wine rosemary and bay leaf. Bring to the boil. Simmer and reduce by half. Add stock and reduce by half again. Season. Remove pan from heat and strain through a fine sieve. Return to hob and bring to boil. Remove from heat and add in butter.