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Roast beef with mushroom fricasse, creamed spinach and yorkshire pudding
Ingredients
ROAST BEEF
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 sprigs thyme
- 4 cloves smashed garlic
- 1 shallot, roughly sliced
- Finely minced chives, for serving
MUSHROOM FRICASSE
- 2 pounds assorted fresh mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup shallots (4 medium), finely chopped
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 cup port
- 1/4 cup heavy cream
- 1 tablespoon grain mustard
- 1 tablespoon fresh chives
- 1 – 2 teaspoon fresh thyme
CREAMED SPINACH
- 1/4 cup currants
- 2 shallots minced
- 1 clove of garlic sliced
- 2 tablespoons butter
- 1/4 cup pine nuts, toasted
- 907 grams (2 lbs) fresh baby spinach
- 1/2 cup heavy cream
- Pinch of nutmeg
- Salt and fresh black pepper
YORKSHIRE PUDDING
- 2 eggs
- 1 cup milk
- 1 cup sifted flour
- 1/2 teaspoon salt
- Beef drippings from roast beef (about 1/4 cup)
Directions
ROAST BEEF
- A day in advance: Using butcher's twine, tie the tenderloin every two inches. Season generously with salt and pepper. Transfer to a wire rack set in a baking sheet and refrigerate uncovered overnight
- Adjust oven rack to center position and preheat oven to 225°F.
- Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120F on a thermometer for two and a half hours. Remove from oven and rest covered with foil for 15 minutes. Cut off the twine
- To finish, add the butter to a large skillet on high heat. Cook until brown nutty and foaming until foaming. Add the tenderloin, shallots, and thyme and cook, rotating and moving the meat around and basting with the butter until meat rich crispy and brown and the inside temperature is 125°F . Remove from heat and rest the beef for five to ten minutes.
MUSHROOM FRICASSE
- Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms in a very large skillet. Heat 1 tablespoon of the olive oil and half the butter over medium heat.
- Add 6 cups of the mushrooms and cook about five minutes or until the mushrooms begin to color. Release their water using a slotted spoon then transfer mushrooms to a large bowl.
- Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet until the mushrooms are golden and the shallots are tender.
- Deglaze with the port and reduce.
- Add the cream and then the mustard and Stir in the salt and pepper.
CREAMED SPINACH
- Put the currants into a small bowl, pour over some hot water, and leave them to plump Add the shallots, garlic and butter to a large pan on medium and wait until translucent. Add the spinach, wilting it a little at a time until you have it all in the pan. Keep cooking until most of the water has disappeared then add the wine and reduce. Add the cream and reduce by half.
- Toast the pine nuts in a dry pan until they are coloured and set aside to cool.
- Drain the currents well, and add to the pan along with the toasted pine nuts. Season with salt, pepper and nutmeg.
YORKSHIRE PUDDING
- Preheat oven to hot (450ºF).
- Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
- Discard most of the fat from the pan in which the beef was roasted. Heat a muffin tin and fill with a tablespoon of beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until golden and puffed browned. serve immediately with roast beef. Yields a dozen.
