An elegant classic, served with a luxurious way to make mashed potatoes.
Ingredients
Serves 4
Prep time - 3 hours
- 800G/1kg roll beef fillet, trimmed
- 3 large sandwich wraps
- 4 shallots, finely diced
- 2 cloves garlic, diced
- 30 button mushrooms, blended to fine crumb
- 125ml madeira
- 30g butter
- 3 tbsp parsley, chopped
- 3 tbsp tarragon, chopped
- 500g sheet puff pastry - shop bought is fine
- 1 lemon – Squeeze of lemon juice
- Egg yolk for brushing
- Red Wine sauce to serve
For the mash:
- 6 Medium sized rooster potatoes
- 120g butter
- 150ml cream
- Sprig of thyme
- Sprig of rosemary
- 1 dried bay leaf
- Fine sea salt to taste
- Ground white pepper to taste
- Freshly grated nutmeg
- Finely chopped chives to garnish
For the green beans with smoked bacon:
- 500g green beans - topped and tailed
- Salt 2-3 slices bacon
- Black pepper
- 1 tablespoon butter
Method
- Place a pan on the heat. Add some oil, season the meat well, then brown the beef fillet on each side. Chill in the fridge.
- In a separate pot, add the butter and cook the shallot and garlic over a medium heat until soft. Add the mushrooms and cook until all the liquid has evaporated, stirring constantly.
- When the mix turns dark brown, add the alcohol and allow to reduce completely. Finish with the chopped herbs, salt, ground pepper and a squeeze of lemon juice. Allow to cool in the fridge.
- Roll a sheet of clingfilm on your worktop. Place the wraps down first, overlapping.
- Add the mushrooms and spread an even layer, approx. 1cm thick, don't spread to the edge of the crepes, leave about an inch.
- Place the seared beef fillet in the middle. Roll the wraps over everything, into a cylinder shape, us the clingfilm to tighten the roll.
- Continue rolling the clingfilm around to tighten the roll into a sausage shape, twist both ends around and place in the fridge for 1 hour to set.
- Roll another sheet of clingfilm on the bench worktop. Place a sheet of puff pastry on the clingfilm.
- Remove the beef roll from its clingfilm and place on the puff pastry. Brush the puff pastry with egg yolk.
- Roll the puff over the beef, making sure to keep as tight as possible. Roll the clingfilm to tighten and return to the fridge to set for another hour.
- Remove the pastry and beef roll from the clingfilm. Brush all over with egg yolk.
- Score the pastry with a knife.
- Bake at 220c for 30-40 mins and rest for 10mins before carving.
For the mash:
- Preheat the oven to 180oC. Wash the potatoes under cold water. Leave in their skin and place on a baking tray liberally dusted with sea salt.
- Place the potatoes in the preheated oven and bake for approximately 1 hour or until the potatoes are cooked through.
- As the potatoes are cooking place the cream, butter, thyme, rosemary and bay leaf in a pot and gently bring to a simmer until the butter has melted. Keep warm.
- The key to this mash is that everything has to be warm when mixing together and you have to work with the potatoes as soon as they come out of the oven.
- Once cooked remove the potatoes from the oven, cut in half and scoop out the flesh into a ricer or fine sieve. Push all the potato flesh through the ricer as quick as possible.
- Take your warm cream and butter mixture, remove the thyme, rosemary and bay leaf and whisk into the riced potato.
- Combine until you have a nice smooth mash. Season with fine sea salt, white pepper and grated nutmeg.
- Place a sheet of butter paper over the top and keep until needed.
- Serve a quenelle in a side dish and garnish with finely chopped chives.
For the green beans:
- Heat a pot of salted water to a rolling boil.
- Add the green beans and boil them for 3minutes. Drain and cool immediately in ice water.
- While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.
- Add the green beans and sauté them over medium-high heat for 1 minute in the bacon fat with the crispy bacon. Season & serve.
