BEEF MEDAL­LIONS WITH BUR­GUNDY SAUCE AND DUCHESS POTA­TOES

Friday - - Food -

Prep time 15 mins Cook­ing time 20 mins Serves 6

DUCHESS POTA­TOES 500g pota­toes 150g but­ter 1 egg SAUCE 2 tbsp olive oil 1 onion, finely chopped 1 gar­lic clove, peeled and crushed 3 bay leaves 250ml non-al­co­holic red wine 500ml veg­etable stock BEEF MEDAL­LIONS 2 tbsp olive oil 6 beef medal­lions 500g as­para­gus spears, steamed, to serve

For the duchess pota­toes, pre­heat the oven to 180°C. Cover the pota­toes with wa­ter in a large saucepan over high heat and boil un­til soft, about 20 mins. Re­move from heat, drain and rinse with cold wa­ter.

Care­fully peel the pota­toes and mash through a fine sieve. Mix in the but­ter, then stir in the egg and sea­son with salt and freshly ground pep­per. Spoon the mix­ture into a pip­ing bag and pipe de­sired shapes onto a greased bak­ing tray. Bake in the pre­heated oven un­til golden brown, 15-20 min­utes. For the sauce, heat olive oil in a saucepan over medium heat and sauté onion, about 5 mins. Add gar­lic and bay leaves, and sauté, 5 mins. Add non-al­co­holic wine, and stock. Cook over low heat un­til the sauce has re­duced by half. Re­move the bay leaves and keep warm. For the beef medal­lions, heat olive oil in a fry­ing pan over high heat and sear the beef medal­lions, 5 mins on each side. Brown the sides un­til sealed, about 2 mins. Re­move from pan and al­low the medal­lions to rest, 5 mins. Serve driz­zled with the sauce, along­side the as­para­gus and duchess pota­toes.

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