TheHummer
Cook
80 ml extra virgin olive oil
1 fillet of beef, well trimmed
120 g pancetta, diced
2 garlic cloves, crushed
500 ml red wine
10 g dried porcini mushroom, soaked in ¼ cup of warm water
500 ml good quality beef stock
1 tbs tomato paste
2 sprigs thyme
2 bay leaves
bunch of baby carrots, ends trimmed, blanched (halved if large)
12 small brown onions, blanched, halved
1 tbs plain flour
3 tbs butter
200 g swiss brown or shitake mushrooms
parsley, finely chopped, for garnish
1 Heat the oil in an ovenproof casserole over high heat, then add the beef fillet and brown on all sides. Transfer to a plate and set aside.
2 Heat the remaining oil in the casserole over a medium heat. Add the pancetta and fry for 5 minutes or until starting to crisp. Transfer to a plate lined with a paper towel. Drain all but 2 tablespoons of fat from the casserole, then add the garlic and cook for a few seconds. Add the red wine and porcini mushrooms with their soaking liquid, stock, tomato paste and herbs. Season with salt and pepper, then bring to the boil. Reduce the heat to low and simmer for 15 minutes, then strain the sauce, discard all solids except the mushrooms, and return the sauce to the casserole and simmer for a further 5 minutes or until slightly reduced. Place the meat in the sauce with the carrots and onions and simmer for 10 minutes over a low heat for rare meat or a little longer if you prefer your meat well done.
3 Transfer the meat to a platter, cover loosely with foil and set aside to rest. Use a fork to mash flour with 1 tablespoon of butter, then gently whish into the sauce and cook over a low heat for 2 minutes. Meanwhile saute the mushrooms with remaining butter over a medium heat in a seperate pan, then add the sauce.
4 Taste for seasoning. Place the fillet on a serving platter surrounded with vegetables. Pour a little sauce over the beef fillet, sprinkle with parsley and serve the remaining sauce separately.
Servings: 6
1 fillet of beef, well trimmed
120 g pancetta, diced
2 garlic cloves, crushed
500 ml red wine
10 g dried porcini mushroom, soaked in ¼ cup of warm water
500 ml good quality beef stock
1 tbs tomato paste
2 sprigs thyme
2 bay leaves
bunch of baby carrots, ends trimmed, blanched (halved if large)
12 small brown onions, blanched, halved
1 tbs plain flour
3 tbs butter
200 g swiss brown or shitake mushrooms
parsley, finely chopped, for garnish
1 Heat the oil in an ovenproof casserole over high heat, then add the beef fillet and brown on all sides. Transfer to a plate and set aside.
2 Heat the remaining oil in the casserole over a medium heat. Add the pancetta and fry for 5 minutes or until starting to crisp. Transfer to a plate lined with a paper towel. Drain all but 2 tablespoons of fat from the casserole, then add the garlic and cook for a few seconds. Add the red wine and porcini mushrooms with their soaking liquid, stock, tomato paste and herbs. Season with salt and pepper, then bring to the boil. Reduce the heat to low and simmer for 15 minutes, then strain the sauce, discard all solids except the mushrooms, and return the sauce to the casserole and simmer for a further 5 minutes or until slightly reduced. Place the meat in the sauce with the carrots and onions and simmer for 10 minutes over a low heat for rare meat or a little longer if you prefer your meat well done.
3 Transfer the meat to a platter, cover loosely with foil and set aside to rest. Use a fork to mash flour with 1 tablespoon of butter, then gently whish into the sauce and cook over a low heat for 2 minutes. Meanwhile saute the mushrooms with remaining butter over a medium heat in a seperate pan, then add the sauce.
4 Taste for seasoning. Place the fillet on a serving platter surrounded with vegetables. Pour a little sauce over the beef fillet, sprinkle with parsley and serve the remaining sauce separately.
Servings: 6
