Saute of Beef for Christmas
Allow approx 100 gms per person of best steak, rump, or ribeye, or sirloin or fillet – fat removed then sliced into narrow strips
Serves 2 generously
- 2 shallots – finely sliced
- 6 small mushrooms – sliced
- 8 fresh Brussels sprouts – halved then sliced thinly
- 6 vacuum packed peeled chestnuts (optional) – chopped
- 1 carrot – peeled and finely diced
- 1 piece of suede turnip (neep) – peeled and finely diced
- Approx 1 dessert spoon smoked paprika
- Small glass whisky
- Approx 150 – 200 mls beef stock
- Small tub sour cream or double cream mixed with juice of ½ lemon
- Salt and pepper
- Rapeseed or olive oil
- Plain boiled rice or sauté potatoes to serve
Cook the diced carrot and turnip in salted water until just tender, drain and keep warm.
Place the beef strips in to a bowl, sprinkle over the smoked paprika along with some freshly ground pepper and mix through.
Heat a large wok or large non stick fry pan over a medium heat, add a tbsp of oil then the sliced shallots and mushrooms and stir fry for a minute or two before adding the beef. Continue to stir fry for another minute or two then pour the pan contents into a warm bowl while you finish the dish. Season with a little salt.
Add another tbsp oil to the pan then add the sliced sprouts. Season well and stir fry quickly for 2 minutes until just starting to wilt. Add the chopped chestnuts then tip all into the same bowl as the beef.
Replace the pan back on the heat, add the whisky and deglaze and reduce by a half before adding the stock. Boil to reduce again then add 2 tbsp sour cream. Simmer briefly then tip back in the beef and stir fry mix, as well as the precooked carrots and neeps. Stir through the sauce and serve onto plates or bowls with rice or sauté potatoes. Drizzle more sour cream over the top; finish with a sprinkling of chopped fresh herbs if required.
Partridge or Pheasant Consomme
- Either 6-8 partridge carcasses or 4-5 pheasant carcasses – chopped
- 250 mls medium sherry or white wine
- 2 medium onions – finely chopped
- 2 carrots – peeled and finely chopped
- 4 sticks celery – finely sliced
- 1 leek- well washed and finely sliced
- 4 garlic cloves – finely sliced
- 2 sprigs of : sage, rosemary, thyme and parsley
- 4 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp light soy sauce
For the clarification
- 3-4 partridge breasts or 2 pheasant breasts – raw or use chicken breasts
- 1 onion – finely chopped
- 1 carrot – finely chopped
- 1 stick celery – finely sliced
- ½ leek – finely sliced
- 4 egg whites
- Salt and pepper to taste
Place the chopped carcasses in a roasting tray and roast in a fairly hot oven until they are evenly browned, about 20 – 30 minutes. Remove from tray and place into a large saucepan, place the tray on the stove and pour the sherry/wine into the tray to deglaze, gently picking up all the sediment left in the tray then pour this into the saucepan along with enough cold water to completely cover the bones well. Bring this pan slowly to the boil then use a ladle to lift out as much of the “scum” which will have come to the surface as possible. Now add the chopped vegetables along with the herbs, bay leaves and peppercorns and allow the pan to simmer very gently for 3 – 4 hours, you can add the soy sauce after about an hour which will help season the stock as well as give it more colour.
After the 3 – 4 hours strain the stock through a fine sieve and cool down very quickly then refrigerate over night.
The next day pour the stock through another fine sieve to remove any further solids which may have accumulated.
Now mince the breasts or finely chop, add the clarification vegetables and mix in, whisk the egg whites lightly and mix with the meat and vegetable mixture, add a ¼ tsp salt.
Place the stock into a saucepan over a medium heat at the same time add the clarification mixture and stir through the stock until the mixture starts to solidify then stop and allow the pot to come to a very gentle boil and let simmer for about 30 – 40 minutes after which time the consomme should appear to be crystal clear, carefully ladle this through a muslin cloth or coffee filter.
Taste and correct seasoning and serve, garnish with fine strips of vegetables and strips of partridge or slip some cooked tortellini pasta into the soup.
If required a glass of Madeira or sherry could be added too.