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“Add an extra dimension to this classic with Café de Paris butter, stuffed mushrooms, roast tomatoes and fat chips.”
- Serves: 8
- Prep: 1-2 hr
- Cook: 30 min
Cafe de Paris Butter
- 200g unsalted butter
- 10g dijon mustard
- 10g grain mustard
- 1 tbs chopped parsley
- 1 tbs chopped chives
- 1 tsp chopped thyme
- 1 clove crushed garlic
- 1/2 tsp smoked paprika
- 1/2 tsp curry powder
- 2 tbs brandy
- juice and zest of half a lemon
- pinch of sea salt
- pinch cayenne pepper
- Beat the softened butter until pale in colour.
- Add all the other ingredients and mix well to combine.
- Roll into a cylinder shape using cling film and allow to set in the fridge.
- Once firm, unwrap the butter and cut into neat slices. Place the butter slices on a tray and return to the fridge until needed.
- 8 large flat mushrooms
- 8 small red onions
- 400g baby spinach (washed & picked)
- balsamic vinegar
- olive oil
- Peel the mushroom and remove the stalk.
- Finely slice the onions and sweat gently in a little oil for 10 mins.
- When the onions are lightly caramelized, add the spinach and continue to cook until wilted.
- Add a splash of balsamic vinegar and season with salt, pepper and a pinch of nutmeg.
- Remove the stalk from the mushroom and sprinkle with a little olive oil, season with salt and pepper.
- Stuff the mushroom with the onions and spinach mix.
- Place onto a silicon-lined (or foil-lined) baking tray and bake in a 220°c oven for 10 minutes.
- Drain on kitchen paper and serve.
- 2kg potatoes (maris piper variety work well)
- Sea salt
- Cut even shaped chips from the potatoes (larger potatoes are better). Allow about 9 chips per serving.
- Blanch fry the chips in a deep fat fryer at 100 to 120°c for approx. 10 mins until fully cooked and soft, but not coloured.
- Remove from the fryer and reserve until required.
- Increase the fryer temperature to 190°c and wait until hot. Plunge the chips back in to the fryer until golden crisp (approx 2 mins).
- Place directly onto the kitchen towel to drain and serve straight away with sea salt.
- 24 vine cherry tomatoes
- 2 tbs olive oil
- 3 tbs balsamic vinegar
- 3 cloves garlic
- 4 sprigs rosemary
- Cut the tomatoes in half, place on a baking tray and drizzle with olive oil, balsamic vinegar, chopped garlic, rosemary, salt and pepper.
- Roast in a hot oven for 10 mins until soft.
- Allow to cool slightly as they can be very hot straight from the oven.
- 8 fillet steaks (approx 180g each)
- Sea salt
- Corn oil
- Place a frying pan over a high heat.
- Drizzle the fillet with a little oil and season with salt. Place into the hot pan.
- Cook the fillet over a moderate flame for 2 minutes until golden brown.
- Turn the beef fillet over and seal the other side for a further 2 minutes.
- Place the beef into a 220°c oven for approx. 5 to 6 minutes for medium rare.
- Allow to rest for at least 5 minutes before serving.