Cuisine Category

French recipes

Organic roast beef and sticky mushroom tart recipe

Back to search results

Add a comment

Enlarge text

Rate this recipe

Cuisine: French
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

760g beef fillet
50g mustard
100g rice flour
thyme and sage, to garnish

Tart cases
1¼ cups organic white flour
½ teaspoon baking powder
125g butter
¼ cup sour cream
flour for dusting
300ml beef glaze

Leek filling
1 leek
½ cup yogurt
salt, to taste
1 egg
1 pinch nutmeg

Sticky mushrooms
60ml olive oil
320g mushrooms
300ml shiraz
2 tablespoons brown sugar
salt, to taste

View conversion table

Preparation

To make pastry, mix flour and chilled diced butter in food processor until butter is rubbed in. Add sour cream and combined. Refrigerate for 10 minutes.

Meanwhile, prepare leek filling by bringing salted water to boil in medium saucepan. Wash leek and cut into quarters and finely slice. Rewash, add to water and blanch, then remove from heat. Drain and put in iced water. Once cooled, drain water and squeeze off through a tea towel and set aside. Mix yogurt, egg, salt and nutmeg together, add leek.

For sticky mushrooms, wash mushrooms and dry. Heat olive oil in heavy based saucepan, add mushrooms and salt, sweat with lid on. Add red wine and reduce on low heat by half. Then, add sugar and continue to reduce mixture until sticky.

To make tart cases, preheat oven to 180°C. Roll out pastry on floured bench and cut 4 rounds. Dust off and flour place in oiled tart cases. Refrigerate 5 minutes. Blind bake for approximately 10 minutes. Remove and allow to cool. Remove from tart tins. Add leek mix and bake for approximately 8 minutes.

Trim beef and cut into 180g portions. Brush with mustard and roll in seasoned rice flour. Preheat olive oil in medium pan and seal steaks. Finish in oven for approximately 8 minutes; remove from oven and allow to rest 3 to 5 minutes.

Heat beef glaze and roughly chop sage and thyme for garnishing.

Place tart cases onto serving plates and fill with beef portions. Surround each pastry case with beef glaze and sticky mushrooms. Garnish with cut sage and thyme.

If you enjoyed this Organic roast beef and sticky mushroom tart recipe then browse more French recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 467 French Restaurants.

	Restaurant	Book Online	Suburb
1.	Perrins Restaurant		Glen Iris
2.	Morning Star Estate		Mt Eliza
3.	Breizoz French Creperies		Williamstown
4.	LA Chaumiere		Darwin
5.	Le Provencal		South Hobart
6.	Lebrina		New Town
7.	Arc of Iris		Margaret River
8.	The Loose Box		Mundaring
9.	Petaluma's Bridgewater Mill		Bridgewater
10.	Penfolds Magill Estate Restaurant		Magill

View all French restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Poaching an egg

The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.

Glossary

Spit Roast (Razanj)

Spit roasting is common all over Croatia - suckling pig, lamb and beef are slowly rotated and basted over gentle heat.