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Sunday, 4 November 2012

CHASSEUR SAUCE with steak and filo

Here's our sirloin steak with chasseur sauce. As delicious as it was last time. We made filo wrapped potato and onions which took a bit of time to make. If I didn't have time I would have made our own oven chips.
The potato was baked in stock/milk with a little garlic (like a lyonnaise potato but with milk rather than cream). We sliced some potatoes and layered with garlic and very thinly sliced onions in a small oven proof dish then poured over a mixture of stock and milk. We baked for one hour (which we thought was too long - so try cooking for around 30 to 40 minutes until potato is soft). The end result will be based upon the potato used - if it's floury, then it will require less cooking time. Let the mixture cool then place on one sheet of filo pastry (brushed with melted butter) and roll into a sausage shaped parcel. Brush the finished parcel with butter and place on a baking sheet - until ready to go into the oven. We cooked the parcel for 20 minutes.
The chasseur sauce was easy - simply mushrooms cooked in white wine and beef stock, with some chopped shallots, tarragon and parsley. The flavour was intense and fragrant - and I preferred this to a sauce with cream. We added just a small amount of butter to our sauce just before serving (while many recipes out there call for lots of butter).

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