Always a classic, but never before has it been shown to be easier! Recreate this scrumptious main from MasterChef Ireland 2012 with the recipe below.
Ingredients
Always a classic, but never before has it been shown to be easier! Recreate this scrumptious main from MasterChef Ireland 2012 with the recipe below.
- 500 g fillet steak
- 400 g mixed mushrooms including button, shiitake and chestnut
- 100 ml double cream
- 100 ml wine white
- salt
- pepper
- 750 g potato
- 125 g plain flour
- 60 ml water
- 50 g butter
- 2 medium eggs
- 1 litre vegetable oil
- 1 lemon
- thyme
- 2 shallots
- garlic
- olive oil
Method
- Preheat the oven to 200°C.
- Peel the potatoes and put on to cook for 10-15 minutes until tender.
- Sear the meat, seasoning only when it's in the pan. Make sure to caramelise evenly, before putting in the oven. Medium rare normally take about 8-10 minutes. I like to add a couple of stalks of thyme in with the meat as it sears to get more flavour in it.
- When the potatoes are boiled, pass them through the fine sieve and put to one side.
- In a saucepan, add 50g of butter to 60ml of water with a pinch of salt. When it has all melted, add 125g flour and beat until it begins to come away from the sides.
- Take off the heat and add the two eggs. Add the potatoes and season.
- Put 1 litre of vegetable oil in a saucepan to heat, until it reaches 160 degrees.
- Using a piping bag, pipe the potato mix into the hot oil and let them cook until they are golden brown.
- For the sauce, chop mushrooms and shallots with a clove of garlic. Lightly fly with some olive oil, until browned. Add the white wine. Cook it off before adding the double cream. Season.
- Cut the fillet steak for each portion, and plate on top of the sauce, scattering the pomme dauphine around.
