Paul Rankin's Colchester beef main with a mustard and horseradish hollandaise sauce and mixed vegetables
Ingredients
Before you start...
You will need a mandolin slicer for this recipe.
For the Pommes Anna:
- 300 g10½ oz potatoes, peeled
- 50 g1¾ oz butter
- 2 tbsp thyme leaves
For the beef:
- 2x 800 g28¼ oz beef chop, bone-in (cote de boeuf steaks)
- 30 g1 oz butter
For the hollandaise:
- 1 tbsp shallot, finely chopped
- 2 tbsp white wine vinegar
- 2 tbsp white wine
- 2 peppercorns
- 1 egg yolk
- 80 -90g butter
- 1 /2 tbsp mustard
- 1 tbsp creamed horseradish sauce, or to taste
For the mixed vegetables:
- 8 small shallots
- 55 g2 oz butter
- 1 carrot, peeld and sliced on the diagonal
- A handful of broccoli florets
- Olive oil
- Sea salt and black pepper
Method: How to make Beef chop
Preheat the oven to 200C/Gas 6.
First prepare your potatoes. Finely slice the potatoes on a mandolin. Brush the base of a small frying pan with melted butter, then arrange a layer of potato slices on top.
Brush the potatoes with butter again, season and sprinkle with thyme leaves. Repeat until you have three layers. Brush the top of the potatoes with butter, season, then cook in an oven at for about 40 minutes (if the potatoes start to get too dark, cover the pan with foil.)
Heat a little olive oil in a large frying pan. Season both the steaks, then add them to the pan. Cook for a couple of minutes, until they are brown on all sides, then transfer to the oven. Cook for 12-15 minutes, or according to your taste. Remove the beef from the oven and allow to rest for 5-10 minutes.
To make the sauce, place the chopped shallot, vinegar, white wine and peppercorns in a small pan. Place the pan on a high heat and allow the liquid to reduce down to about 1 tbsp. Strain this reduction into a pyrex bowl and allow to cool a little.
Place the bowl over a pan of gently simmering water (to make a bain marie). Whisk in the egg yolk, then gradually add the butter in, whisking all the time. When the sauce has thickened, season well and stir in the mustard and horseradish. Keep the sauce warm until serving.
Peel the remaining shallots. Melt half the butter and a tablespoon of olive oil in an ovenproof sauté pan. Add the whole shallots, and cook for 5-10 minutes over a medium heat. When they start to colour, transfer the pan to the oven and roast the shallots for 15-20 minutes, or until tender.
Meanwhile, lightly steam the carrot and broccoli. Just before serving, spoon them into the pan with the roasted shallots and the rest of the butter. Toss gently, until everything is warm and glossy. Serve immediately.
