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Seared beef with enoki mushrooms and horseradish cream

Updated / Thursday, 19 Nov 2015 11:24

One of the Red Team's recipes from the Croke Park challenge

Ingredients

  • 700 g piece trimmed fillet of british beef
  • 175 g plain flour
  • 2 large eggs
  • 175 ml milk
  • 120 ml water
  • 2 tblsp beef dripping, melted
  • salt and pepper
  • 250g wild mushrooms, finely chopped ( to include some enoki)
  • 3 tblsp olive oil
  • 2 cloves of garlic, finely chopped
  • 150 ml? cream
  • 1 recipe horseradish cream (see recipe below)
  • 24 sprigs flat leaf parsley
  • enoki mushrooms to garnish

Method

  • Pre-heat the oven to 220°C
  • Start by making the batter. Sift the flour into a bowl, make a well in the centre, break the eggs into it and season with salt and pepper. Using an electric handwhisk begin to whisk the eggs, slowly incorporating the flour around them. When the mixture becomes stiff add the milk and the water gradually, keeping the whisk going. Scrape the sides periodically. Whisk until it is all smooth.
  • Place the muffin tin onto the baking tray and brush the cups generously w dripping. Put he tray into the oven and heat for 10 minutes. Remove from the oven and quickly spoon 1 tblsp of batter into each cup, immediately return the tray to the oven and bake for 15-20 minutes until well risen and crispy. Remove and leave to cool on a wire rack, repeat the process unill all the batter has been used.
  • For the beef, heat a frying pan until hot, brush with dripping, season the meat and then seal on all sides in the pan getting a nice colour. Roast in the oven for 15-25 minutes depending on how you like your beef cooked. Allow to cool, let it chill in the fridge in order for it to be sliced more easily.
  • For the mushrooms:
  • Heat a frying pan until very hot, add a little olive oil, sauté the mushroom in batches with the garlic, tip into a bowl. When all the mushrooms have been cooked stir through a little cream and season to taste, set aside.
  • When you are ready to serve the Yorkshire puddings, add a tsp of mushrooms to each pud,thinly slice the beef into 24 slices and arrange a fold of beef in each one, top with the cream and garnish w parsley and enoki mushrooms.
  • HORSERADISH CREAM:
  • 1 tblsp freshly grated horseradish
  • 1 tsp wholegrain mustard
  • 100 ml double cream
  • Whip the cream until thick and it holds it’s shape, stir in horseradish and mustard. Season to taste w salt and white pepper

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