Deconstructed Beef Bourguignon
with Shitake Mushrooms and Roasted Chantenays
- Sulphites
- Celery
- Milk
based on beef bourginon, classic french dish
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
450 grams
Potatoes
250 grams
Chantenay Carrots
60 grams
British Smoked Bacon Lardons
80 grams
Sliced Mushrooms
2 unit(s)
21 Day Aged British Fillet Steaks
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
100 milliliter(s)
Water for the Stock
Nutritional information
Instructions
Preheat your oven to 180°. Boil your kettle. Bring a saucepan of water to the boil with a pinch of salt for the potatoes. Heat a drizzle of oil in a frying pan on medium heat. Peel the garlic. Halve the shallot lengthways and peel. Lay the shallot cut side down in the pan with the garlic. Brown for 4-5 mins. Meanwhile, in a jug, dissolve half the stock pot with the boiling water for the shallot (see ingredients for amount).
Transfer the browned shallot and garlic to a small baking dish (don't wash the pan). Add half the thyme sprigs, pour in the stock and cover with foil. Bake on the middle shelf until soft, 25-30 mins. Uncover for the final 5 mins and remove and reserve the garlic. Meanwhile, peel and chop the potato into 2cm chunks. Boil the potatoes until you can easily slip a knife through, 12-15 mins. Drain in a colander. Return to the pan, off the heat, with the lid on.
Meanwhile, trim the carrots (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper and roast on the top shelf of the oven until soft and golden, 20-25 mins, turning halfway. Meanwhile, return the frying pan to medium heat. When hot add the pancetta and fry until golden, 3-4 mins. Meanwhile, roughly tear the shitakes. Transfer the pancetta to a bowl and wipe the pan. We will use it later.
Put the steaks on a plate and season on both sides with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. When the potatoes are ready, add the cooked garlic and butter to the pan. Use a stick blender to puree the potatoes until smooth. Season to taste and cover. TIP: If you don't have a stick blender, mash the garlic with a fork, use a potato masher for the potatoes and mix well.
Heat a splash of oil in the frying pan over high heat. When hot, lay in the steaks. Brown all over, 2 mins, lower the heat slightly and cook for 3-4 mins per side. TIP: This will give you medium-rare; if you like your steak a little more done, cook for an extra 2 mins per side. When the steaks have 4 mins left, add the shiitakes and remaining thyme. Cook for 3-4 mins. Transfer everything to a plate and wrap loosely in foil.
Add the water for the sauce (see ingredients for amount) and remaining stock pot to the pan. Bring to the boil then lower the heat, stir in the pancetta and simmer until glossy, 2-3 mins. Meanwhile, reheat the puree if needed. Slice the steak into 5. Spoon 3 dollops of puree on each plate. Use the back of a spoon to drag it out in lines. Top with the steak and shallot. Arrange the carrots and shitakes around and drizzle with sauce.
