Shelly's Recipe

BEEF FILLET WITH GRATIN OF MUSHROOMS

Category: Steaks - Beef

1 small onion, finely chopped
1 garlic clove, crushed
4 tbsp olive oil
1 1/2 cup mixed mushrooms (button, crimini), roughly chopped
2 tbsp chives, finely chopped
4 tbsp cream
1 large egg yolk
4 fillet steaks
3 tbsp freshly grated Parmesan

Prepare the topping by gently sauteing the shallot and garlic in 1 tbsp of olive oil for about 5 minutes until nicely softened. Add a further 2 tbsp of olive oil and saute the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid.

Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, chives and a tbsp of the grated Parmesan, then season with salt and pepper. Set aside.

Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Sear the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining Parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden.