This week’s food fight recipe is something tender and delicious to impress family and friends with at your next dinner party
Ingredients (serves 6)
750g beef fillet
2 teaspoons olive oil
1 tablespoon Dijon mustard
2 sheets (25cm) ready-rolled puff pastry
1 egg yolk
1 egg, lightly whisked
1/2 cup (75g) plain flour
1/2 cup (125ml) milk
Butter, to grease
300g dried porcini mushrooms
1 brown onion, finely chopped
4 garlic cloves, crushed
250g Swiss brown mushrooms, finely chopped
2 tablespoons finely chopped tarragon
To make the crepes, place the egg in a medium bowl. Add the flour and stir to combine. Gradually add the milk and whisk until smooth. Season with salt and pepper. Cover with plastic wrap and set aside for 30 minutes to rest.
Meanwhile, to make the mushroom filling, place the porcini mushrooms in a heatproof bowl. Cover with boiling water and set aside for 15 minutes to soak. Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the garlic and cook for 2 minutes or until aromatic. Add the Swiss brown mushrooms and cook, stirring, for 8-10 minutes or until mushrooms are tender and liquid evaporates. Remove from heat and set aside for 5 minutes to cool.
Drain the porcini mushrooms and place in the bowl of a food processor. Add the Swiss brown mushroom mixture and tarragon and process until finely chopped. Transfer mixture to a large sieve and using the back of a spoon, gently press to remove as much liquid as possible.
Heat a little butter in a 20cm (base measurement) frying pan over medium-low heat. Add 2 tablespoons of the crepe batter and working quickly, angle the pan so the batter evenly covers the base. Cook for 1-2 minutes or until the edges of the crepe curl slightly. Turn the crepe over and cook for a further 30 seconds or until lightly golden underneath. Transfer to a plate. Repeat with remaining batter to make 8 or more crepes. Set aside to cool.
Season beef well with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 minutes each side or until brown all over. Remove from heat and transfer to a plate. Set aside to cool.
Preheat oven to 200C. Place a large piece of plastic wrap on a clean work surface. Layer the crepes, overlapping slightly, over the plastic wrap. Spread the mushroom mixture over the crepes, leaving a 2cm border. Spread the mustard evenly all over the beef. Place the beef on one end of the crepe stack. Using the plastic wrap as a guide, roll the crepes around the beef fillet to enclose. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Line an oven tray with baking paper. Cut one of the pastry sheets in half. Place one and half of the pastry sheets on a clean work surface, overlapping slightly. Unwrap the beef from the plastic wrap and place on the pastry. Roll the beef in the pastry to enclose filling, folding in ends. Place on the lined tray. Brush the egg yolk evenly over the top and sides of the pastry. Use a small sharp knife to gently score the pastry. Use a small sharp knife to cut the remaining pastry into leaf shapes and arrange on top of the pastry. Brush with egg and season with sea salt flakes. Bake in preheated oven for 40 minutes for medium-rare, or until cooked to your liking. Remove from oven and loosely cover with foil. Set aside for 15 minutes to rest.
Place on a serving platter. Use a large serrated knife to cut into thick slices to serve.
In Japanese, maki means ‘to roll’. To make these delicious beef rolls, ask your butcher to freeze the scotch fillet then thinly slice it on a meat slicer.
1/2 (100g) large carrot, cut into sticks the size of green beans
100g green beans, trimmed
5 dried shiitake mushrooms, soaked in 2 cups lukewarm water for 20 minutes
400g beef scotch fillet, very thinly sliced
2 tsp vegetable or canola oil
2 tbs soy sauce
1 tbs cooking sake
1 tbs mirin (rice wine)
Cook carrot and green beans separately in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold water, then drain. Drain shiitakes, reserving 100ml soaking liquid. Discard stems and thinly slice caps.
Place 3-4 slices scotch fillet, horizontally and overlapping by 1cm, on a piece of plastic wrap to from a rectangle without gaps, then season with salt. Place carrot, beans and mushrooms horizontally in lines, a quarter of the way up from the bottom of the rectangle. Using plastic wrap as a guide, roll up tightly to enclose filling, then wrap in plastic wrap. Repeat with remaining scotch fillet and vegetables to make a total of 4-5 rolls. Refrigerate rolls for 1/2 hour or up to 4 hours.
Heat oil in a large frying pan over meduim-high heat adn brown beef rolls on all sides. Add reserved shiitake miquid, soy sauce, sake and mirin, cover pan with a lid and steam for 5 minutes or until meat is cooked through. Remove rolls from pan and simmer sauce until reduced to a drizzling consistency. To serve, cut each roll into four and place, cut-side up on a plate. Drizzle with sauce. Serve.
Succulent tender steak is a great choice with mashed cannelini beans and steamed green beans.
10 – 45 minutes
Ingredients (serves 4)
4 (about 150g each) beef fillet steaks
3 1/2 tbs balsamic vinegar
1 x 250g punnet grape tomatoes, halved
1/2 red capsicum, deseeded, coarsely chopped
1/2 small red onion, coarsely chopped
Olive oil spray
1 tsp olive oil
2 garlic cloves, crushed
2 x 400g cans cannellini beans, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs coarsely chopped fresh continental parsley
Steamed green beans, to serve
Place the beef in a shallow glass or ceramic dish. Add 3 tbs of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Combine the tomato, capsicum, onion and remaining vinegar in a medium bowl. Taste and season with salt and pepper.
Preheat a chargrill pan on high. Lightly spray the beef with oil spray. Add to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cannellini beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lemon juice and stir to combine. Taste and season with pepper. Add the parsley and stir to combine.
Spoon the cannellini mixture among serving plates. Top with steak and spoon over the tomato mixture. Serve with steamed green beans.