Fillet of Beef with Mushroom Gratin

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal!  Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!

Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!

Ingredients:

• 1 large Fillet Mignon
• olive oil
• 2 shallots (sliced)
• 3 cloves garlic (smashed with peels on)
• 1/4 lb. chestnut mushrooms (quartered)
• 1/4 lb. Shitake Mushrooms (quartered)
• 1/8 lb. Oyster Mushrooms (quartered)
• 1/2 cup Cream (eyeball it)
• 2 Egg Yolk
• Chives (eyeball it)
• Salt & Pepper to taste

Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.

Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.

That’s it for the Gratin.

Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.

Spoon the  Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!

He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

Beef Fajitas with Sour Cream & Guacamole

This is a spicy dish which should be toned down if you’re going to feed it to young children or people who can’t take the heat (make sure to kick them out of the kitchen). To tone the spice down, replace the chili powder with ground coriander.

Ingredients:

• 1 1/3 lb beef tenderloin
• 1 red bell pepper
• 2 yellow bell peppers
• 1 tsp ground cumin
• 1/2 tsp paprika
• sea salt and black pepper
• 3 tbsp olive oil
• 6-8 plain tortillas
• 6-8 tbsp sour cream
• few cilantro sprigs (leaves only, roughly torn)

Guacamole Ingredients:

• 2 medium ripe avocados
• juice of 1 lime
• 1 garlic clove, peeled and finely grated
• 1/2 red chili, seeded and minced
• 1 shallot, peeled and minced
• 2 ripe plum tomatoes, minced
• handful of cilantro (leaves only, chopped)

Directions:

Slice the beef into long, thin strips and put in a small bowl. Halve, core, and seed the bell peppers, then cut into strips.

Mix the cumin, chili powder, paprika, salt, and pepper together in a small jar. Add the spice mix to the beef strips and mix well. Add the rest to the sliced peppers and toss to coat. Set aside to marinate.

Guacamole Instructions:

Half the avocados and remove the pits. Scoop the flesh into a bowl and add the lime juice. Lightly mash with a fork until you get a chunky paste. Add the garlic, chili, shallot, tomatoes, and cilantro. Mix well and season with salt and pepper to taste. Set aside.

Cooking the Beef Fajitas:

Heat olive oil in a large walk until very hot. Carefully add the bell peppers and saute until they are slightly soft. Add the beef strips. Cook for 2 minutes, stirring and tossing frequently, until the beef is just cooked. Remove from the wok and keep warm.

Warm the tortillas. Put some beef and bell peppers along the center of each tortilla and add a dollop of sour cream and quac. Add some torn cilantro and roll into burritos. Serve…

Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.

*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.

Ingredients:

• 1 lb. Top Sirloin (or better) cut into large chunks
• 2-3 Cloves of Garlic (minced)
• Sprigs of Fresh Thyme
• 1 Onion
• 1 lb. Mushrooms (quartered)
• Yellow Mustard (for brushing meat)
• Salt (to taste)
• Pepper (to taste)
• Red Wine Vinegar (few good glugs)
• 1 Tbs Tomato Puree (or tomato paste)
• 1 Tbs Creme Fraiche (or substitute with sour cream) <– it’s pronounce Crem Fresh
• 2 Cups Beef Stock
• Fresh Cilantro (chopped)
• Olive Oil

Cooking Instructions:

The secret to making this dish fast and tasty is to cook everything in the same pan.

Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.

Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.

Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.

Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!

Gordon Ramsay’s Beef Wellington

This recipe was featured on The F Word and was a huge hit with the customers. It’s probably a little advanced for a beginner, but it’s a meal fit for a King (or a Queen). I’ve had to convert the measurements from grams, so they may seem a little weird. As always, use the freshest ingredients you can, and support your local butcher by getting your meat from them (added benefit is they’ll actually cut you .88 lbs, even though they may think you’re a little strange for asking).

Ingredients

• .88 lbs Beef fillet
• .88 lbs Flat mushrooms
• 4 slices Parma ham (can substitute with Prosciutto)
• English mustard for brushing meat
• .44 lbs puff pastry
• 2 Egg yolks
• Approx 8 Charlotte/New potatoes
• 1 Clove garlic, crushed
• 1 Sprig thyme (fresh)
• 2 large baby gem lettuce
• Salt and pepper
• Olive oil
• Mustard vinaigrette, optional

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.

3. Chop the mushrooms in a food processor to make a puree. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.

4. Lay four slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.

5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.

6. Roll your puff pastry and then brush the edges with Egg Wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Wash the top. Put your roll back in the fridge for 5 minutes. Egg Wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.