The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, you can leave it unattended . The reducing down is also a little ime consuming., but the whole process is well worht it. The sauce as a rich beefy flavour.
We did find the gremolata with the raw garlic overpowered the flavour of the sauce a little, and I would reduced the amount of garlic.
Serve 4
Ingredients
4 x 175 – 200g fillet steaks cut 4 cm thick
15g unsalted butter
salt and black pepper
For the stock
4 tablespoons sunflower oil
750g shin of beef on the bone
25g butter
2 carrots
1 medium onion
half a stick of celery
2 garlic gloves sliced
2 teaspoons tomato purée
300ml red wine
1 tablespoon Brandy
1 pigs trotter
7g dried porcini mushrooms
1 fresh bay leaf
1 pared stripe of orange peel
5 black peppercorns
for the Garnish
40g butter
12unpeeled garlic gloves
16 button mushrooms
for the Gremolata
1 pared stripe of orange
1 small clove of garlic
1 tablespoon of finely chopped flat leaf parsley
Method
For the stock, heat the oil in a large heavy based pan, add the beef shin and fry until well browned. Remove from the pan. Add the butter, vegetables, and garlic and fry until browned. Stir in the tomato purée and cook for another two minutes. Return the beef. Add the red wine, Brandy, pigs trotter, porcini herbs, orange peel, peppercorns, and 1.75 litres of water. Bring to the boil, and skim off the scum. Now Simmer for 4 hours.
After-which strain the stock into a clean pan, and boil rapidly until reduced to about 300ml. It should be very beefy and syrupy. Delicious.
While the stock is reducing. Melt 15g of butter in a small pan and add the unpeeled cloves of garlic and fry until golden. Add 2 tablespoon of the stock, cover and simmer for 10 minutes. Set aside. Melt another 15g of butter and fry the mushrooms until lightly browned. Set aside.
Season the steaks on both sides. Heat a frying pan until smoking hot, lower the heat slightly and add the butter and the steaks and cook for 3 minutes on each side until cooked rare.
While the steak is cooking, whisk in the remaining 2 teaspoons of the butter into the reduced sauce. Stir in the garlic and the mushrooms. Keep warm.
Mix all the ingredients for the gremolata.
To serve put the steaks onto warm plates and spoon over some of the sauce.
Garnish with the garlic and mushrooms, and sprinkle over the Gremolata.
Serve with potato purée or Celeriac and Potato mash
Original recipe Rick Stein French Odyssey
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