Braised beef with Oyster Fritter, Truffled Potato Puree and Wilted Baby Gem
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Chuck steak |
| 30 | g | Plain flour |
| 30 | ml | Olive oil |
| 30 | g | FLORA Buttery Spread 2kg |
| 15 | g | Tomato puree |
| 2.43 | l | Wine, red |
| 1.5 | l | KNORR Paste Bouillon Beef 1kg |
| 50 | g | Carrots |
| 50 | g | Onions |
| 50 | g | Celery |
| 15 | g | Garlic |
| 1 Bay leaf | ||
| 1 | pc | Thyme |
| 100 | g | Lettuce mixed leaves |
| 100 | ml | KNORR Paste Bouillon Clear Vegetable |
| 4 | pc | Shellfish, oysters |
| 1 | pc | Egg |
| 50 | g | Wholemeal bread crumbs |
Preparation
Advance Preparation
Cut the vegetables into dice, add the bay leaf, thyme, crushed garlic cloves, pour on the red wine. Cover, label and marinade under refrigerated conditions for at least 12 hours When ready to cook, remove the steaks from the marinade dust with flour, strain the liquid, reserving both that and the vegetables. Pre heat an oven to 160ºC (325ºF) Gas mark 3 Warm the serving plates.
Method
1. Heat the oilin a frying pan, until starting to smoke, pan fry the steaks to a golden brown, place in a casserole dish, fry off the reserved vegetables adding the butter half way, deglaze with half the red wine, repeating this process twice until all the wine has been used and reduced to achieve a deep rich colour. Add to the steaks in the casserole dish
2. Make up the KNORR beef Stock, add to the casserole, cover with a lid and braise slowly for approximately 1 hour and 20 minutes or until thoroughly cooked and tender.
3. Remove the steaks, keep hot and reduce the stock to the required consistency and deep rich flavour and colour.
4.For the wilted baby gem leaves add some olive oil into a pan and then add the separated baby gem leaves quickly tossing them and adding a little dissolved KNORR Vegetable Stock to glaze the baby gem leaves. they should still have a little crunch when biting into them. For the oyster fritter roll the shucked oysters first in flour, beaten egg and finally in the bread crumbs, deep-fry them in oil at 180ºC until crispy and golden, drain excess fat on a paper towel
5. Serve the steak, centre of plate with, with a quenelle of truffled potato, bay gem leaves and a crumbed oyster on top with a drizzle of the red wine reduction sauce drizzled around.
Handy hint
For the mash potato use a traditional recipe with a little truffle oil and choped truffle added or your own garnish of choice.
Healthy Hint
Added salt is not recommended but if used keep to a m
