Deconstructed Fillet Steak Bourguignon
with Shiitake Mushrooms and Roasted Chantenays
Combining everything you love about a sumptuous beef bourguignon, we’ve created a deconstructed recipe that’s ready in a fraction of the time. Perfect when you’re craving the rich, wholesome flavours that make up classic winter warmer, but don’t fancy spending all night in the kitchen!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Echalion Shallot
28
Red Wine Stock Paste
(Contains Sulphites)
½
Thyme
450
Potatoes
250
Chantenay Carrots
60
British Smoked Bacon Lardons
50
Shiitake Mushrooms
2
21 Day Aged British Fillet Steaks
30
Unsalted Butter
Not included in your delivery
100
Water for the Sauce
100
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Boil your kettle. Bring a saucepan of water to the boil with a pinch of salt for the potatoes. Heat a drizzle of oil in a frying pan on medium heat. Peel the garlic. Halve the shallot lengthways and peel. Lay the shallot cut side down in the pan with the garlic. Brown for 4-5 mins. Meanwhile, in a jug, dissolve half the stock pot with the boiling water for the shallot (see ingredients for amount).
Transfer the browned shallot and garlic to a small ovenproof dish (don't wash the pan). Add half the thyme sprigs, pour in the stock and cover with foil. Bake on the middle shelf until soft, 25-30 mins. Uncover for the final 5 mins and remove and reserve the garlic. Meanwhile, peel and chop the potato into 2cm chunks. Boil the potatoes until you can easily slip a knife through, 12-15 mins. Drain in a colander. Return to the pan, off the heat, with the lid on.
Meanwhile, trim the carrots (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper and roast on the top shelf of the oven until soft and golden, 20-25 mins, turning halfway. Meanwhile, return the frying pan to medium heat. When hot, add the pancetta and fry until golden, 3-4 mins. Meanwhile, roughly tear the shiitake mushrooms. Transfer the pancetta to a bowl and wipe the pan. We will use it again later
Put the steaks on a plate and season on both sides with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. When the potatoes are ready, add the cooked garlic and butter to the pan. Use a stick blender to puree the potatoes until smooth. Season to taste and cover. TIP: If you don't have a stick blender, mash the garlic with a fork, use a potato masher for the potatoes and mix well.
Heat a splash of oil in the frying pan over high heat. When hot, lay in the steaks. Brown all over, 2 mins, lower the heat slightly and cook for 3-4 mins per side. TIP: This will give you medium-rare; if you like your steak a little more done, cook for an extra 2 mins per side. IMPORTANT: The steak is safe to eat when the outside is cooked. When the steaks have 4 mins left, add the shiitakes and remaining thyme. Cook for 3-4 mins. Transfer everything to a plate and wrap loosely in foil.
Add the water for the sauce (see ingredients for amount) and remaining stock pot to the pan. Bring to the boil then lower the heat, stir in the pancetta and simmer until glossy, 2-3 mins. Meanwhile, reheat the puree if needed. Slice the steak into 5 pieces. Spoon 3 dollops of puree on each plate. Use the back of a spoon to drag it out in lines. Top with the steak and shallot. Arrange the roasted carrots and shitakes around and drizzle with sauce.
