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

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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

  • Ingredients for snail topping

  • Ingredients for snail beignet

  • Ingredients for straw potatoes

  • Ingredients for red wine and cassis sauce

  • Ingredients for spinach and garlic

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.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Snail Topped Hereford Fillet Of Beef With Snail Beignets, Straw Potatoes, Spinach Leaves, Roast Garlic And Red Wine And Cassis Sauce.

 
 

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