Beef and Mushroom Ragu

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Beef and Mushroom Ragu
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
700 grams Turnip
20 grams dried Porcini mushroom
3 tablespoons butter
1 tablespoon sugar
250 milliliters Beef stock
salt
freshly ground peppers
350 grams Beef fillet
3 shallots
1 tablespoon vegetable oil
120 grams Whipped cream
1 tablespoon Pastry flour
500 grams waxy potatoes
1 teaspoon salt
½ bunch parsley
How healthy are the main ingredients?
TurnippotatoWhipped creamPorcini mushroomsugarparsley

Preparation steps

1.

Preheat an oven to 75°C (approximately 165°F). 

2.

Rinse, peel and halve turnips. Put mushrooms in 1 cup hot water to soak. In a saucepan, heat half of the butter, add turnips and sugar, and caramelize over low heat. Add half the stock and season with salt and pepper. Simmer over low heat, covered, for about 30 minutes.

3.

Rinse and pat dry beef. Cut into finger-like strips. Peel and mince shallots. Remove mushrooms from water and drain well, reserving the soaking water. Heat remaining butter and oil in a pan and sear beef on all sides. Remove beef and put in the oven to keep warm.

4.

In remaining fat, saute mushrooms and shallots, deglaze with soaking water and remaining stock. Allow to simmer. In a separate bowl, mix together cream and flour, then add to mushroom mixture. While still simmering, add beef and turnips. Season with salt and pepper.

5.

Peel and boil potatoes in 500 ml (approximately 2 cups) salted water until tender, about 20 minutes, then drain. Rinse parsley, shake dry and mince leaves Plate ragu and top with potatoes. Garnish with parsley and serve.