To be able to cook beef to perfection can be quite the challenge. For those unfamiliar with the cut but love their beef at a particular temperature, the chances of getting it right can be pretty slim.
Never fear! We’ve a step-by-step recipe here, courtesy of
Marcel’s Restaurant, for an amazing pan roast fillet of beef with crispy shallot rings, mushroom duxelle and a green peppercorn sauce.
There are a lot of steps to this one, but once you’ve mastered it, you’ll be wowing your friends! Plus, it'll taste pretty amazing.
Serves:
Beef: 1x 200g fillet per person
Garnish: recipe serves 4-6 portions
Ingredients
- Beef Fillet (200g per person)
- 10 Large Potatoes
- 200g of Button Mushrooms
- 4 Shallots
- 2 cloves of garlic
- Olive oil
- Sprig of thyme
- Sprig of rosemary
- 50ml of white wine
- 50ml of double cream
- 10g of chopped chives
- 20g of tempura flower
- 100g of green peppercorns in brine
- 200ml of brandy
200ml of beef stock
30g of crème fraiche
Method:
For the Steak:
- Place a heavy frying pan on the heat and wait until smoking hot.
- Season all around with salt and black pepper.
- Oil the frying pan.
- Place the fillet into the pan on its side until nicely browned (sealed) and roll the meat on each side until it reaches the same colour. Repeat this process for the face and bottom of the steak.
- Add in a spoon of butter, with a sprinkle of thyme, a small bit of fresh rosemary and a clove of garlic.
- The butter will foam golden. When this occurs turn the heat down so it doesn’t burn and continue to baste over the top and turn the steak around.
- Cook to the preferred specified temperature.
- Let the meat rest to relax to become juicier.
Cooking Specifications
- Rare 50-55C (Deep Red Slightly cool)
- Medium Rare 55-60C (Red slightly warmer)
- Medium 60-65C (Pink centre & firm)
- Medium Well 65-69C (Slightly pink)
- Well done 71-100C (Grey brown throughout)
For the Chips:
- Peel the potatoes and cut into even size chips.
- Place into a pan of cold water and bring to the boil for 2 minutes.
- Drain the water and allow to cool at room temperature.
- Deep fry in oil at 140C for four minutes.
- Allow to cool and before serving re fry at 200C until turning a golden brown colour.
For the Mushroom Duxelle:
- Wash the mushrooms then place them in a roasting tray with a pinch of salt, rosemary, thyme, and a dash of olive oil and roast for 45 mins at 175C.
- Dice up the mushrooms into small segments along with one shallot and a clove of garlic, then place in a hot pan allowing them to cook and dry slightly.
- De-glaze the mixture with the white wine and cream until it develops into a nice compote.
- Finish with fresh chopped chives.
For the Crispy Shallots:
- Slice three Shallots nice and fine into rings of roughly 2mm.
- Break the rings apart and place into a mixing bowl with the tempura flour until they are covered.
- Deep fry at 170C –when golden brown season with fine sea salt.
For the Green Peppercorn Sauce:
- In a pot place the green peppercorns with the brine and reduce down until almost dry.
- Add the brandy (step back as it will ignite a fire).
- Allow to cook and reduce by a third.
- Add the stock, bring to the boil .
- Stir in the crème fresh.
Recipe courtesy of Marcel's Restaurant in Dublin. You can find our full selection of recipes on Her.ie here. 
