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    Wednesday, March 01, 2006

    Poached Eye Filet with leeks and a Kumara Mash

    Wow this is superb such a simple dish with sensational taste.
    I saw this on Huey’s Cooking Adventures, it looked so easy so I had to try and
    the eaters at our house adored it!!! It looks like a lot of work but trust me it is easy.
    Apologies for the photo, the drizzling of the sauce got a little out of control, please don’t let this distract you from trying this recipe.
    As long as you use Gluten free stock, this is fine for your Coeliacs, just check the packet or use homemade.

    Best to go to your butcher and get him to cut 1 filet steak (about 4 cms thick per person).

    For 3 people I used the following amounts of vege

    2 med kumara sliced, boiled with a clove of garlic, till tender, drained and mashed with a big knob of butter

    2 leeks To prepare the leeks…cut off green tops remove the tough leaves and finely slice the tender core, then slice the whites. Don't forget to rinse them well they can get dirt amongst the layers.

    1 tbs Butter
    1 tbs olive oil
    Sea Salt
    Ground black pepper
    Heat the fats and add the leeks, sauté gently for about
    4 minutes, season S & P, then add about 50 mls of water...stir, cover and simmer about 4-5 minutes until tender
    but still beautifully green. Set aside.

    The Sauce
    1 cup of beef or chicken stock (same as you used for the beef)
    4 tsp Dijon mustard
    4 tbs passata or pureed canned tomatoes
    Ground black pepper

    Whisk the mustard and passata with the stock and bring to the boil, turn down the heat a little and reduce down till the sauce thickens…then season with pepper and taste to check whether or not you need to add salt. Put aside. Re-heat when needed.
    (You will have leftover tomatoes and stock but to use them up,just make a soup of them using the poaching stock from the meat…I also had some leftover
    leeks which I also threw into my soup.)

    Now the meat this is so so simple
    Filet steak 1 per person
    Beef Stock or chicken the packet stock is just fine for this
    Sea salt, ground black pepper
    2 tbs parsley finely chopped

    Into a large shallow pan pour about 3 cms of stock and bring to the your steaks in the hot stock making sure they are not touching, reduce to simmer, cover and cook gently for 7 minutes, take off heat and leave covered for another 5 minutes. Turn over in stock, remove...then season with salt & pepper.

    To plate
    A nice little mound of mashed kumara, a good big spoonful of leeks. Your beautiful piece of eye filet, some sauce and a sprinkling of chopped parsley will finish it off.