This recipe was inspired by lunch at L’Hedoniste a small bistro in Paris. It’s one of the bistros I talk about above. I’ll change the vegetable mix according to the season. It was Spring in Paris so a few pieces of asparagus were included. I used a combination of shitake and button mushrooms as Jason’s looked so good last week. The vegetables and mash can be prepared in advance and everything assembled before serving. The mash is quite rich as I’ve done it the way our chefs do at La Cigale. The quantities of each ingredient are up to you according to the number of people you’re serving.
- Piece of beef fillet (Eye or Scotch)
- For the mash – potatoes, peeled
- 500ml cream
- For the vegetable mix – a few button and shitake mushrooms, thinly sliced
- 1-2 cloves garlic, crushed
- frozen broad beans, lightly cooked and peeled
- small lettuce heart per person (use baby cos and keep the leaves for a salad)
- microgreens (from Fresh Gardens and Heirloom Organics on Saturdays)
- roasted hazelnuts (from Wilson Owen, Vanilla Man on Saturdays)
- Beef jus (buy this or make it yourself)
- Salt and pepper
Rub and little oil and ground pepper on the beef and place in a preheated hot oven and cook according to its weight and whether you want it rare, medium or well done. Let it rest for 10-15 minutes before serving.
While the beef is in the oven prepare the mash. Cut the potatoes into pieces and boil till soft. In a separate pot, bring the cream to the boil then simmer until it’s thick and bubbly.
Drain the potatoes and mash with an ordinary masher. For a really smooth result put the mashed potatoes through a potato ricer or push them through a fine sieve.
Then add butter and start adding the thickened cream until it’s the consistency you like. Mix hard if you want it very smooth. Add salt and pepper and wasabi to taste. It can be prepared up till this point. Cover it and just before serving melt a little butter in a pot, add the mash and mix gently so it heats through.
Start the vegetables by sautéing the sliced mushrooms in a pan in a little oil. Add the garlic and cook for minute or two until the mushrooms are just soft (these can be prepared in advance). Mix in the peeled broad beans and toss them through the mushrooms. At the last minute just before serving add the lettuce hearts for about 20 seconds. Season. Heat the beef jus separately.
To serve, cut the beef into thick slices (1 per person). Place a serving of wasabi mash on each plate, then place the beef partially on the mash. Finally add the vegetables, sprinkle with a little microgreens and a few pieces of chopped hazelnuts. Spoon a little hot beef jus over the beef.