Hugh Mullan's key ingredient recipe from Heat 2 of MasterChef 2014
Ingredients
- pan fried rib eye of beef
- pan fried beef heart
- shallot puree (shallots x 3) 200ml cream
- dressed salad of watercress (oil, vinegar, salt)
- mustard cream (double cream, mustard, season)
- red wine jus (red wine, shallot, thyme)
- gratin of potato (potatoes, cream)
Method
- Rib – Eye:
- Pan fry off heat for 4-6 minutes. Finish in oven.
- Remove and rest
- Heart:
- Season + coat with flour, pan fry with butter +serve
- Shallot:
- Roast in tinfoil for 1 hour. Remove skins + cook in cream until soft, blend + pass through sieve
- Watercress:
- Dress in vinaigrette at last minute
- Mustard Cream:
- Bring cream to boil. Add mustard + reduce.
- Add seasoning
- Red wine Jus:
- Fry shallots, garlic + thyme to soften
- Add red wine. Reduce by 2/3, add stock and reduce to sauce consistency
- Gratin:
- Peel + slice potatoes finely using mandolin
- Poach in milk until nearly soft
- Remove in a separate pan
- Reduce some cream, garlic, bay leaf, layer cooked potato + reduced cream in gratin dish and cook at 180° for 1 hour.
- Remove + rest
