Roast beef studded with garlic, shallots & mushrooms
With Laurent Loudeac
Time to prepare 45 minutes
1 Beef fillet 800gr (work out 200gr per person)
12 medium size shallots, peeled
4 medium size field mushrooms, cut in half
1L beef stock
200gr butter unsalted
20 Pearl potatoes (baby potato)
8 garlic cloves
1 cooking string
Oil, salt, pepper
Using a small sharp knife stud the beef fillet with the garlic cloves evenly all over the meat going 1/2 way through the meat, tie it with the string.
In an Emile Henry roasting dish, put some oil and heat it up then sear the beef evenly, add the shallots, button mushrooms and pearl potatoes, toss a bit, season and add more oil if necessary then put in preheated 180C oven for about 20/30mn depending on how you want it cook.
When ready take the meat and potatoes out, keeping shallots and mushroom in. Deglaze with beef stock, reduce by 1/2 then add butter slowly until melted and do not boil.
Keep aside warm. Take string off meat, slice the meat in 4 even steaks, put on a plate with the potatoes and dress with sauce and garnish with a nice spring of flat parsley.
(Aired 2 May 2011)