Grilled fillet steak with potato gnocchi, prosciutto, brussels sprouts and a grain-mustard sauce
|2 Tbsp||Olive oil|
|4||Fillet steaks, 180-200g/fillet|
|2 Tbsp||Unsalted butter|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Dry sherry|
|½ cup||Beef stock|
|1 Tbsp||Wholegrain mustard|
|500 g||Potato gnocchi, or 2 cups from Potato Gnocchi recipe|
|300 g||Brussels sprouts|
|80 g||Unsalted butter|
- Heat the oil in a frying pan, then fry the steaks on one side until brown. Add the 2 tablespoons of butter to the pan, turn the steaks over, then continue cooking until the meat is done to your liking, basting with buttery juices as it cooks. Season with salt and pepper, then remove the steaks to a plate to keep warm.
- Pour the sherry into the frying pan and return to the heat. Simmer for 2 minutes, scraping up any bits that have stuck to the pan. Add the stock and simmer for 3 minutes, then stir in the mustard and cream along with any juices that have accumulated around the steaks. Bring back to a simmer, then add the lemon juice from half a lemon and extra salt and pepper. Bring a large pot of salted water to the boil, then briefly cook the gnocchi, removing them from the water as they float to the top.
- When all the gnocchi are cooked, drop the brussels sprouts(trimmed and quartered) into the same water and cook for about 3 minutes. Drain the sprouts and set aside.
- Heat the second measure of butter in a frying pan over a high heat, then add the onion(thinly sliced) and cook until translucent. Add the gnocchi, prosciutto(cut into thin ribbons) and cooked sprouts, then sauté until the sprouts become tender and have coloured a little. Season with salt and pepper, then arrange the sprout mixture on individual plates. Place a steak alongside each pile, then spoon over the sauce.