Name: Quick Beef Olives with Red Wine Gravy And Cheesy Duchess Po
Ingredients: 1 Onion; roughly chopped; 1 Carrot; roughly chopped; 1 Stick celery; roughly chopped; 6 Whole shallots; 1 tb Balsamic vinegar; 250 ml Red wine; 150 ml Beef stock; 250 g Sirloin beef; trimmed and cut in; ; half and flattened; ; to 3mm/1/4"; 450 g Potatoes; cut into 1cm/1/2"; ; dice; A knob of butter; 1 100 gram pac freshly grated; Parmesan; Salt and pepper; 3 tb Sunflower oil; 1 sm Onion; finely chopped; 1 Clove garlic; crushed; 100 g Pancetta or lardons; cut into small dice; 50 g Baby chestnut mushrooms; chopped; 1 Lemon; 1 Sprig rosemary; 50 g White breadcrumbs; 1 sm Bunc watercress for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

1		Onion; roughly chopped
1		Carrot; roughly chopped
1		Stick celery; roughly chopped
6		Whole shallots
1	tb	Balsamic vinegar
250	ml	Red wine
150	ml	Beef stock
250	g	Sirloin beef; trimmed and cut in
		; half and flattened
		; to 3mm/1/4"
450	g	Potatoes; cut into 1cm/1/2"
		; dice
		A knob of butter
1		100 gram pac freshly grated
		Parmesan
		Salt and pepper
3	tb	Sunflower oil
1	sm	Onion; finely chopped
1		Clove garlic; crushed
100	g	Pancetta or lardons; cut into small dice
50	g	Baby chestnut mushrooms; chopped
1		Lemon
1		Sprig rosemary
50	g	White breadcrumbs
1	sm	Bunc watercress for garnish

INSTRUCTIONS

FOR THE BEEF OLIVES
FOR THE CHEESY DUCHESS POTAT
FOR THE STUFFING
1 Cook the potatoes in a pan of boiling salted water for 8-10 minutes until
tender.
2 Heat 1 tbsp oil in a frying pan. Add the coarsely chopped onion, carrot
and celery and cook for 3-4 minutes until beginning to brown.
3 Heat 1 tbsp oil in a pan and add the finely chopped onion, garlic,
lardons and mushrooms. Cook for 1-2 minutes until softened.
4 Pare the zest from the lemon and chop the rosemary. Mix with the
breadcrumbs, and season with salt and pepper. Add the softened onion and
lardon mix and combine well.
5 Using your hands, divide the stuffing in half and shape into two sausage
shapes. Place on the meat, roll up and secure with string.
6 Heat 1 tbsp oil in the frying pan and brown the meat with the shallots
for 7-8 minutes until browned.
7 Add the vinegar, red wine and stock to the vegetable pan, boil, turn to a
simmer and add the beef and shallots. Drain the potatoes, return to the pan
and put on a low heat to dry out.
8 Mash the potatoes with the butter, season and stir in the Parmesan. Spoon
into a piping bag with a 2.5cm/1" star nozzle.
9 Pipe swirls of potato onto a lightly greased baking sheet and place under
the grill for 3-4 minutes until golden.
10 Remove the meat and vegetables from the pan, cover and put aside to
rest. Boil the liquid in the pan for 3-4 minutes until thickened. Season
and remove the potatoes from the grill.
10 To serve: Spoon some shallots and vegetables onto the plate. Cut the
meat in half on the angle and place on top of the vegetables, spoon the
sauce around the meat and garnish with a small bunch of watercress.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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