recipes
Fillet of beef with a coffee and maple syrup reduction
2022-01-22
Ingredients
- 400g fillet of beef, cut in 2 pieces
- Salt and pepper to taste
- 1 tbsp. olive oil (Borges)
- 5 cloves garlic, crushed
- 1 cup beef stock
- 2 tbsp. maple syrup
- 1 shot Americano intenso (Nescafe Dolce Gusto)
- 3 tbsp. Worcestershire sauce (Pinto’s pride)
- 2 large potatoes, peeled and diced
- 30ml single cream (Elmlea)
- 1 tbsp. horseradish cream (Colman’s)
- Knob butter (Valio)
- 12 mange tout
Method
Season the meat with salt and pepper and seal well from both sides in butter and olive oil with 1 clove of crushed garlic. Transfer the beef to an oven dish and finish off in the oven at 100°C to a core temperature of 55°C (use probe to guide you) In the same pan, caramelize the maple syrup then pour in the coffee, Worcestershire sauce and simmer by half. Boil the potatoes until soft then mash together with the cream, horseradish and a knob of butter. Season well with salt and pepper. Blanch the mange tout in salted water, toss in butter and season well. Allow the beef to rest for 2-3 minutes before serving on top of the mash with the mange tout and coffee reduction.
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