Roast beef, shimeji mushrooms, potato and shallot
Preparing Easter dinner for only two is a blessing at my age. Plenty of time and no rush at all, that's how I like cooking these days, using ingredients chosen "à la minute" in the supermarket with no previous planning at all, just browsing for what looks interesting to cook. I found this small piece of roast beef, perfectly fit for two persons, and "shimeji" mushrooms. I had to look for this name on the internet, because we call these tiny mushrooms "beukenzwam" which means beech mushrooms, probably because they grow on beech wood? In fact, they are grown in Holland, a country with a reputation on growing all kinds of veggie stuff that ends up on our Flemish plates. These shimeji have an incredible high level of umami and go very well with beef and the rest of this dish.
- Roast beef; kind of "reversed" cooking. The raw meat goes in the oven at 50°C (120°F) for an hour (or more). It has to sit on a rack and there's no seasoning at all, certainly no salt! Then season and sear it in a hot pan on all sides. Rest for 5 minutes. Cut and add fleur de sel.
- Potatoes and shallot; while the meat is in the oven, add whole shallots and 10 minutes precooked grenaille potatoes to a pan with butter and a few sprigs of thyme. Cook on low for nearly an hour. The potatoes will have taken the taste of the shallots and the thyme... devine!
- Sauce; easy long and strong reduction of red wine and aromats, then add veal fond, reduce again. Finally sieve and "monter au beurre"; add a chunk of cold butter and swirl the pan until the butter is dissolved.
- Shimeji; in a hot pan, shortly sautéed in butter.
Edited by ChrisBelgium - 4/7/15 at 4:23am