Loin of beef cooked with mustard and potato and sage gratin

Yield: 1 servings

Measure Ingredient
\N \N Loin of fillet steak
\N \N English mustard
\N \N Ground black pepper
\N \N Olive oil
\N \N Brandy
\N \N Sage
\N \N Potatoes
\N \N Butter
\N \N Parmesan cheese
\N \N Salt and pepper
\N \N Green beans
\N \N Garlic; finely chopped
\N \N Rosemary
1 \N Red chilli; finely chopped
\N \N Olive oil
\N \N Lemon juice
\N \N Stock



Heat a good dash of olive oil in a basting tin or large frying pan.

Coarsely grind some black pepper and sprinkle a good handful on to a board.

Spread the mustard evenly over the loin of steak and then roll the loin around in the pepper. Cook the meat for a few minutes on each side.

Flamb‚ the meat with brandy before placing in a moderate oven for about 3 minutes - longer if you prefer it not so rare.

Potato gratin: gently boil the potatoes for 15 minutes so they are still firm. Cut them into 1cm thick slices and gently fry them in plenty of butter. Add the sage and grated parmesan and place the pan under the grill for 3-4 minutes.

Green beans: heat a little olive oil in a frying pan. Add the chopped garlic, chopped chilli and the beans. Add a good dollop of butter, some lemon juice and a little stock. Add the rosemary and season, then cook for 4-5 minutes.

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Carlton Food Network

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