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David Robson
Head Chef
Oxford Street Brasserie
4A Oxford Street
Harrogate
HG1 1PP
3 505 300
www.oxfordstreetbrasserie.com
osbrasserie@btconnect.com
Yorskhire fillet of beef with parsley puree & mushroom espuma
Serves 4
ingredients
800g yorkshire fillet beef
100g chopped, chilled unsalted butter
250ml chicken stock
100g picked flat parsley
200g cleaned wild mushrooms
200ml double cream
1 tblsp armagnac
1 tsp worcester sauce
1 tsp truffle oil
2 bay leaves
10 peppercorns
1 clove of garlic
2 cloves
2 sprigs of thyme
rapeseed oil for frying
salt & pepper to taste
special equipment
hand blender
heavy bottomed sauce pan
cream whipping canister and gas
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fillets
pre heat oven to 180 degrees celsius
In hot sautee pan add enough rapeseed oil to cover bottom of pan
Add 4 x 200g steaks (cook separately if required) turning in pan to brown all
sides
Add 1 sprig of thyme, 50g butter and baste.
Keep the heat even as to not let the butter burn.
Cook in oven to medium rare
Rest the meat for 5-8 mins
espuma
Sautee half the mushrooms in heavy bottom pan for 2 – 3 minutes
Add armagnac and flame
Keep moving – don’t let the mushrooms burn
Add Worcester sauce, 100 ml chicken stock, double cream, bay leaves,
peppercorns, cloves, garlic (crushed), rest of the thyme
Bring to the boil and simmer to reduce by half
Salt and pepper to taste
Pass through a sieve twice
Pour carefully into a cream whipper, add the truffle oil, inject gas and keep
warm
parsly puree
Heat the remaining 150ml chicken stock in a small saucepan
Add parsley leaves
Cook for 1 minute
Blitz with hand blender while adding 50g butter
Salt and pepper to taste
Pass through a sieve
If you are not using it immediately, place in a metal bowl over iced water, then freeze
to retain colour. Use microwave to re-heat
assembly
Put warm parsley puree in centre of the plate
Carve beef and place on top
Quickly sautee remaining mushrooms and place on top of beef.
Gently squeeze espuma over beef and mushrooms
Serve with buttery mash potato on the side
method