Char grilled beef with goats’ cheese rosti
and glazed shallots |
Ingredients
4 x 200 g (7 oz) beef fillet steaks, each sliced into three medallions
4 large potatoes, grated
220 g (8 oz) goats’ cheese
50 g (2 oz) butter
12 round shallots
1 glass red wine
Preheat oven to 180C, 350F or gas mark 4.
Add a couple of pinches of salt to grated potato for a few minutes then place in a tea towel and squeeze off excess water.
Melt butter and allow milky substance to settle at the bottom of the pan. Pour off clarified butter into the potato and stir through to coat. Heat a non-stick pan and place a 6 cm (2.5 in) ring or cutter into the pan and half fill with potato, add a 50 g (2 oz) slice of goats’ cheese in the centre then cover with more grated potato. Seal on both sides till crispy. Make four rostis and place in oven for 10 minutes.
Heat a splash of oil and knob of butter in a pan. Add shallots and brown. Season and add a small glass of red wine. Place in oven to cook until soft.
Once rosti and onions are ready, heat a char grill or heavy-based frying pan and cook beef for 2-3 minutes each side (to taste) and serve on rosti with shallots, seasonal vegetables and a beef stock gravy.
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