Cured Beef Fillet with Bay Infused Potatoes
Cured Beef Fillet with Bay Infused Potatoes
9:00am Saturday 16th January 2010
WITH the festive season a distant memory, Quality Standard beef and lamb has created a selection of light and tasty ideas to update your cookery repertoire for the New Year.
It can be all too easy to stick with the same old reliable recipes, so use the new season as an excuse to add real creative flair to the excellent meat cuts on offer for special gatherings.
The following two recipes should add a fresh flavour to your dinner table this year.
Cured Beef Fillet with Herbs
Serves 4
900g lean beef fillet or sirloin joint
75g coarse sea salt
Freshly milled black pepper
125g golden caster sugar
100ml dry white wine
1 large onion, peeled and finely chopped
1tbsp olive oil
2tbsp fresh flat-leaf parsley, finely chopped
1tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped
In a large dish mix together the salt, pepper, sugar, wine and onions.
Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight.
Preheat the oven to Gas mark 6, 200°C.
Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown.
Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes.
Place a large square of aluminium foil over a chopping board and scatter with half the herbs.
Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours.
Thinly slice and serve at room temperature with bay infused potatoes.
Bay Infused Potatoes
Serves 4
1kg small new potatoes, halved
1 red onion, peeled and halved
2 whole garlic cloves, peeled
v5-6 bay leaves, torn
40g oz butter
2tsp extra virgin rapeseed or olive oil
1tsp ground paprika
Place the potatoes, onions, garlic and bay leaves in a large pan of boiling, salted water and cook for 15-20 minutes, or until almost tender.
Drain and set aside to cool. Remove and discard the garlic cloves and bay leaves. Cut the onions into wedges.
Heat the butter, oil and paprika in a large non-stick pan over a moderate heat.
Add the potatoes and onion wedges, tossing gently. Cook for 3-4 minutes.
Transfer and serve with the cured beef fillet.
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I could seriously NOM this!
