It’s Throwback Thursday, so we’ve decided to take a look back at some of our older issues for inspiration.
As part of a new weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.
To kick off the series, we have a recipe for roast fillet of beef with sweet potato purée, butter café de Paris and star anise jus is from Derry Clarke of l’Ecrivain Restaurant that was published in September 1997 as part of the second ever issue of FOOD&WINE. The recipe appeared as part of the magazines ‘Entertaining Chefs’ series where pro-chefs were challenged to cook a three-course menu with wine for six guests on a budget of £120 (this was the 90s, so we were all still using punts!).
Check out the recipe below.
Roast Fillet of Beef rolled in Spices & Herbs with Sweet Potato Purée, Butter Café de Paris and Star Anise Jus
For the beef:
- 3lb/1.36kg of beef fillet (trimmed weight)
- 200ml olive oil
- 6 cloves of garlic, crushed
- 2oz/57g ginger root, crushed
- 1 large bunch of basil
- 1 large bunch of parsley
- 1 large bunch of chives
- 1 sprig of rosemary
- 1 sprig of thyme
- 2oz/57g cardamom pods, crushed
- 2oz/57g cracked black pepper
- 1oz/28g garam masala
For the sweet potato purée:
- 6 sweet potatoes, peeled
For the star anise jus:
- 2 pints/946ml of beef or veal stock
- 2oz/57g brown sugar
- 6 shallots, diced
- 1 carrot, diced
- Glass of port
- ½ glass of balsamic vinegar
- 1 bay leaf
- Worcester sauce
- 1 stick of celery, diced
- A little garlic and ginger
- Some rosemary and thyme
For the café de Paris butter:
- 1lb/454g soft butter
- ½ teaspoon turmeric
- 1 sundried tomato, chopped
- 1 teaspoon capers, chopped
- 1 large shallot, finely chopped
- ¼ glass red wine
- ½ teaspoon wholegrain mustard
- ½ clove of garlic, puréed
- To make beef, add the spices, herbs and olive oil to a food processor or liquidiser and blitz until puréed (about 20 seconds).
- Get a sheet of cling film and spread out the herb and spice mix with a spatula. Place the fillet of beef in the centre of the mixture, then roll the beef until completely covered with the cling film. Refrigerate for a few hours.
- Remove the beef from the fridge and remove the cling film. In a very hot pan with some olive oil, seal the fillet on both sides. Place on a roasting tray and put into a preheated oven at 220C/440F for 10-15 minutes for medium-rare or 25 minutes for well done – remember, however, that all ovens do vary. Leave to rest for 10 minutes before carving.
- To make the sweet potato purée, treat in the same way as you would mashed potatoes (we would recommend you boil the sweet potatoes in salted water until tender, drain, add butter, then mash or blitz with a stick blender until smooth).
- To make the jus, sweat off the shallots, carrots, celery, garlic and ginger in a large, heavy pot.
- Add the sugar, and all of the other ingredients except for the port. Reduce mixture until syrupy, add beef stock, then reduce by half. Add port, skimming the sauce as you go. Strain the mixture through a cloth in a fine sieve over the pot. You may need to reduce the jus further, depending on the desired consistency.
- For the café de Paris butter, place the shallots and add the red wine to a hot pot and reduce until the shallots are dry, then cool.
- In a mixing bowl, add all the ingredients and mix well. Place the mixture on a sheet of greaseproof paper, roll the mixture in the greaseproof paper, and tie at both ends. Place in the fridge to chill. Cut slices from the roll to serve.
- To assemble the dish, carve the beef, allowing for one thick slice or two thinner slices per person. Pipe or spoon the sweet potato onto your plate and place the meat on top. Finish with a slice of the butter on top. You could place some deep fried julienne of celeriac on top to finish it off. Spoon your sauce around the plate and serve with a vegetable of your choice.
We’ll continue our Throwback Thursday series next week, so keep an eye on our website.