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Martin Bosley's recipe of the week

Pan fried fillet with potato gnocchi

 

Pan-friend Fillet Steak with Potato Gnocchi, Prosciutto and Brussel Sprouts and Grain Mustard Sauce

Martin says “A properly cooked steak, with a crisp layer of generous seasoning of salt and pepper, served with potato gnocchi speaks for itself; it feels masculine, yet has a subtle sensuality about it with the creamy grain mustard sauce. Brussel sprouts suffer from a sad reputation; but when cooked properly can be tempting.”

Ingredients / Serves 4

4 tbsp olive oil
4 x 180-200g fillet steaks
2 tbsp unsalted butter
salt and freshly ground black pepper
½ cup dry sherry
½ cup beef stock
1 tbsp grain mustard
50ml cream
juice of 1 lemon
400g store-bought potato gnocchi, cooked
3000g Brussel sprouts, trimmed and quartered
80g unsalted butter
1 medium onion, thinly sliced
6 thin slices of Prosciutto, cut into think ribbons

Method

To cook the steak, heat the olive oil in a frying pan and put in the steaks. Fry on one side to a lovely brown colour. Add the butter and turn the steaks over. Season with salt and pepper and baste the steak with the juices as you cook them to your preferred state of doneness. Remove the steaks to the plate and rest and keep warm. Pour the sherry into the frying pan and return to the heat. Simmer for two minutes and scrape to the pan, add the beef stock and simmer for a further three minutes, then stir in the grain mustard and cream. Pour in any further from the steak that may have accumulated on the resting plate, bring back to a simmer, add the lemon juice and season.

To cook the gnocchi and sprouts, bring a large pot of salted water to a vicious boil, and briefly cook the gnocchi, removing them from the water as they float to the top. When all the gnocchi are cooked drop the Brussel sprouts into the same water and boil for about three minutes. Drain the sprouts and set to one side. Heat a frying pan on a high heat, add the butter and onion and cook until translucent. Then add the gnocchi, prosciutto and the cooked sprouts. Saute until the sprouts begin to take on a little colour and become tender. Season with salt and pepper.

To Serve

Arrange the sprout mixture on the individual serving plates. Place a steak alongside each pile and spoon over the sauce.

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