Main content

http://www.lifestylefood.com.au/recipes/11824/snail-topped-hereford-fillet-of-beef-with-snail-beignets-straw-potatoes-spinach-leaves-roast-garlic-

LifeStyleFOOD.com.au

Snail Topped Hereford Fillet Of Beef With Snail Beignets, Straw  Potatoes, Spinach Leaves, Roast Garlic And Red Wine And Cassis Sauce

Herefordshire County Cook Off recipe ...

Ingredients

  • Ingredients for steaks

  • 4 barrelled fillet steaks

  • 1 tbsp vegetable oil

  • 4 slices of white bread

  • knob of butter

  • 1 tbsp olive oil

  • Ingredients for snail topping

  • 125g melted butter

  • 1 shallot, finely chopped

  • 2 cloves garlic, crushed

  • 2 tbsp chopped parsley

  • 2 dozen snails, finely chopped

  • 25g breadcrumbs

  • Ingredients for snail beignet

  • 20 snails, roughly chopped

  • 1tbsp olive oil

  • 3 tbsp mixed herbs - parsley, thyme, tarragon and chervil, roughly chopped

  • 50g butter

  • 75g plain flour

  • 2 eggs

  • Ingredients for straw potatoes

  • 1kg good, seasonal, potatoes, peeled

  • Ingredients for red wine and cassis sauce

  • 200ml full bodied red wine

  • 50ml port

  • 6 juniper berries

  • 1 bay leaf

  • 500ml beef demi glace

  • 1 tbsp cassis

  • 75g butter

  • Ingredients for spinach and garlic

  • 1 head of garlic

  • 1 tbsp olive oil

  • 250g spinach

  • big knob butter

Method

  • Method for steaks:

  • 1.

    Preheat the oven to 220°C/425F/Gas7.

  • 2.

    First prepare the snail mixture - combine the butter, shallot, garlic, parsley seasoning, snails and breadcrumbs in a bowl.

  • 3.

    Spread this mixture onto a sheet of silicon baking parchment on a baking tray.

  • 4.

    Place in a blast chiller or a refrigerator to cool and set solid.

  • 5.

    Using a pastry cutter roughly the same size as the steaks, cut out 4 rounds of snail toppings.

  • 6.

    Heat the oil and butter in a frying pan and cut out 4 rounds of bread with the pastry cutter.

  • 7.

    Fry in the oil and butter until you have a golden crouton.

  • 8.

    Bring the steaks to room temperature, heat the oil to smoking in a heavy frying pan.

  • 9.

    Sear the steaks on all sides until brown, add some butter and spoon over the top of the steak.

  • 10.

    Place a round of the snail toppings on each steak and place in the oven for 5-8 minutes, until the snail butter is sizzling and the steak is cooked rare.

  • 11.

    Place the steak onto the crouton, the crouton is more than decorative as it will absorb the meat juices and garlic butter from the snails – rest for 5 minutes.

  • Method for beignet:

  • 1.

    Heat a deep fat fryer to 180°C/350F/Gas 4.

  • 2.

    Place snails into a bowl with the olive oil and mixed herbs and leave to marinate for 1 hour.

  • 3.

    Place 125ml of water into a saucepan and the butter and bring to the boil.

  • 4.

    Simmer until all the butter has melted then beat in the flour.

  • 5.

    Cook for 3-4 minutes until the flour has cooked out then remove from the heat.

  • 6.

    Beat in the eggs, one by one, until smooth and glossy.

  • 7.

    Add the marinated snails, salt and black pepper and mix well.

  • 8.

    Drop spoonfuls of the mix into the fat fryer a few at a time.

  • 9.

    Fry until golden and puffed up.

  • 10.

    Drain onto kitchen paper then season with salt and black pepper.

  • Method for straw fries :

  • 1.

    Heat a deep fat fryer to 160°C.

  • 2.

    Using the mandolin set to 3mm inch julienne, reduce the potatoes to a pile of sticks.

  • 3.

    Rinse in couple of changes of water to wash out the starch.

  • 4.

    When the water is clear, blot dry on kitchen roll.

  • 5.

    Spread out on a tea towel in the air to dry for 15 minutes.

  • 6.

    Take a handful of the potato and squeeze lightly into a ball.

  • 7.

    Fry until golden - this could be formed into whatever shape you wish.

  • 8.

    Season with sea salt.

  • Method for red wine and cassis sauce:

  • 1.

    Place the red wine, port, juniper berries and the bay leaf into a saucepan.

  • 2.

    Simmer until the volume has reduced by half.

  • 3.

    Add the stock and further reduce until the required strength of taste and consistency is achieved.

  • 4.

    Remove the bay leaf and the juniper berries and discard.

  • 5.

    Add the cassis and whisk in the butter.

  • Method for spinach and garlic:

  • 1.

    Preheat the oven to 180°C/350F/Gas4.

  • 2.

    Top and tail the head of garlic.

  • 3.

    Pour on the olive oil and roast in the oven for about 15 minutes or until the garlic cloves are soft.

  • 4.

    Pop the cloves out of the skins and serve.

  • 5.

    In a frying pan melt the butter and add the spinach.

  • 6.

    Cook until it is just wilted then season with salt and black pepper.

  • To serve:

  • 1.

    Place the steak stack onto the centre of the plate.

  • 2.

    Squeeze a garlic clove on top.

  • 3.

    Spoon the spinach alongside, then top with the beignet.

  • 4.

    Pile the straw fries alongside.

  • 5.

    Spoon the sauce around.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings