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Pan Roasted Glazed Fillets Of Beef

Posted: February 6, 2009 at 4:25 pm

Serves 2
Ingredients

• 2 mid-cut beef fillets, approx 8oz each
• 2 cloves garlic, whole, lightly crushed
• Sprig rosemary
• Sprig thyme
• 1 bay leaf
• Approx 250ml chicken stock
• Olive oil
• Salt & freshly ground black pepper

For the gremolata:

• 2 lemons
• Handful flat leaf parsley
• Approx 2 tbsp capers, drained

For the pommes puree:

• 500g floury potatoes such as King Edward or Romano, well scrubbed
• Approx 60ml semi skimmed milk
• 1 – 2 tbsp olive oil

For the sautéed spinach:

• 2 tbsp olive oil
• 300g baby spinach leaves, washed
• 1 tablespoon chicken stock
• 1 tsp butter

Method: How to make pan roasted glazed fillets of beef

1.To make the pommes puree, place the potatoes in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced. Drain and peel while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer. Heat the milk in a pan to boiling point. Add the mashed potato to the milk then beat in the olive oil and season with salt and pepper.

2.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

3.Season the steaks with salt and pepper. Heat a little olive oil in a very hot pan. Add the steaks and sear on all sides, this should take approx 2 ½ minutes – aim to get a good colour on the meat here as some of it will be lost during the glazing. Add the rosemary, garlic, thyme and bay leaves to the pan and allow to infuse. When the steak is seared on all sides, drain the oil from the pan.

4.Add a quarter of the stock to the pan. Using a pair of tongs, roll the steaks in the evaporating stock. Keep the heat high enough for a rolling boil and add the rest of the stock bit by bit being careful not to flood the pan – the aim is to glaze the beef, not stew it. Once the steaks are cooked, approx 6 –8 minutes in total, remove from the heat and allow to rest for a few minutes.

5.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

6. Wash and dry the spinach. Heat a little olive oil in a large frying pan, add the butter. Tip in the spinach and stir over a high heat, add a tablespoon of the chicken stock and cook until the leaves have just wilted. Season with a little salt and pepper.

7.Slice each steak in half horizontally and overlap the slices on the serving plates. Spoon the gremolata on top, add a serving of pommes puree and spinach and finish with spoonfuls of the pan juices and a drizzle of olive oil.