GORDON RAMSAY ©SPEEDY BEEF BOURGUIGNON
Best served with mashed potatoes and steamed vegetables of yourchoice.Serves 4
INGREDIENTS
2 tbsp olive oil3 large shallots, finely chopped4 garlic cloves, lightly crushed with skinsFew sprigs of thyme100g/ 3.5 oz pancetta, cut into cubes100g/3.5 oz mushrooms, sliced4 x 175g/ 6-8 oz fillet steaks (about 2.5cm thick)Sea salt and freshly ground black pepper1-2 tbsp of butter2 tsp Dijon mustardSplash of red wine vinegar100ml/3.38 fl oz beef or chicken stock1 tbsp tomato puree2-3 tbsp crème fraiche2 tbsp freshly chopped parsley.
METHOD
Heat 1 tbsp of the oil in a heavy-based frying pan and sauté theshallots, garlic, pancetta and thyme together over a moderate heatuntil the shallots are soft and the pancetta lightly golden. Remove fromthe pan and set asidePlace another tablespoon of olive oil into the pan with the mushroomsand continue to fry until the mushrooms are just cooked. Combinethem with the shallots and pancetta mix. Keep warm.Season the steak with salt and pepper. Heat the remaining oil. Add thesteaks and fry for 2 ½ minutes on each side for rare. Add the butter forthe final minute of cooking to help brown the steak and to keep itmoist, spooning it over as the beef cooks. Spread some mustard overthe top of the steaks. Transfer the beef to a warm plate and leave torest.Deglaze the pan with the red wine vinegar and reduce until almostfully evaporated. Add the tomato puree, stock and crème fraiche.Reduce the liquid down by a third until thickened slightly. Return theshallots, pancetta, garlic and mushrooms and their juices to the pan
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