Ingredients
- 2 x 200g fillet steak
- 1 tsp oil
- Knob of butter
- Salt and pepper
For the Ravioli:
Pasta
- 500g OO flour
- 500g semolina flour
- 7 large eggs
Filling
- 200g wild mushrooms, finely chopped and dry fried
- 100g mascarpone
- Salt and pepper
For the sauce:
- 100ml madeira
- 400ml veal jus
- Knob of butter
- Salt and pepper
For the beets:
- 100g baby beets, cooked
To serve: 2 slices brioche, chervil sprigs
Method
Make the pasta by mixing all the ingredients together to form a dough. Chill for 30 minutes then roll through a pasta machine, until you have the desired width then lay out and cut out large circles. (Leftover pasta can be frozen.)
Mix the fried mushrooms with the mascarpone and season. Place a spoonful of the filling onto half of the pasta circles, place another pasta circle on top and seal the edges with water.
Pour the madeira and jus into a pan, bring to the boil and reduce by half.
Finish by adding a knob of butter.
Put the baby beets into a pan without oil and char.
To cook the steak: season the steak and place butter into a pan to melt. Add the steak and cook on both sides for 2 to 3 minutes. Nappe with butter, remove from the pan and rest.
Bring a large pan of boiling salted water to the boil cook the ravioli for 2 minutes then drain.
Char the brioche slices
To serve: sit the brioche in the centre of the plate, top with steak then a ravioli. Garnish with beets and drizzle over the sauce. Garnish with sprigs of chervil.
Ingredients
- 2 x 200g fillet steak
- 1 tsp oil
- Knob of butter
- Salt and pepper
For the Ravioli:
Pasta
- 500g OO flour
- 500g semolina flour
- 7 large eggs
Filling
- 200g wild mushrooms, finely chopped and dry fried
- 100g mascarpone
- Salt and pepper
For the sauce:
- 100ml madeira
- 400ml veal jus
- Knob of butter
- Salt and pepper
For the beets:
- 100g baby beets, cooked
To serve: 2 slices brioche, chervil sprigs
Method
Make the pasta by mixing all the ingredients together to form a dough. Chill for 30 minutes then roll through a pasta machine, until you have the desired width then lay out and cut out large circles. (Leftover pasta can be frozen.)
Mix the fried mushrooms with the mascarpone and season. Place a spoonful of the filling onto half of the pasta circles, place another pasta circle on top and seal the edges with water.
Pour the madeira and jus into a pan, bring to the boil and reduce by half.
Finish by adding a knob of butter.
Put the baby beets into a pan without oil and char.
To cook the steak: season the steak and place butter into a pan to melt. Add the steak and cook on both sides for 2 to 3 minutes. Nappe with butter, remove from the pan and rest.
Bring a large pan of boiling salted water to the boil cook the ravioli for 2 minutes then drain.
Char the brioche slices
To serve: sit the brioche in the centre of the plate, top with steak then a ravioli. Garnish with beets and drizzle over the sauce. Garnish with sprigs of chervil.
