Fredag kväll.

Jag lagade en riktigt god middag ikväll, om jag får säga så själv. Som tur var hade jag sparat en del VV-points för det blev inte det smalaste jag lagat, men förbaskat gott.

Om du har läst bloggen denna vecka så har jag ju sett en del på The F word med Gordon Ramsay. En gimmick som han använder sig av i denna matlagningsserie är att alla kan laga god mat på ett snabbt sätt. Jag har sett så många otroligt goda maträtter och längtade efter att testa ett själv. Jag följde hela receptet, tid och allt, förutom på en punkt. Jag bytte ut den fetaste grädden (~40%) mot mellangrädde (27%). Dels på grund av att jag var nyfiken om det skulle fungera att vispa upp den grädden (jepp, det funkade) och dels på grund av att jag fegade ur när det gällde VV-points.

Det här är direkt hämtat från Gordons receptsamling. Receptet är på engelska, men det är enkelt att följa. Ändringar jag gjort markerar jag med röd text.

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I made a really good dinner tonight, if I may say so myself. :) Fortunately I saved some WW-points 'cause it wasn't the leanest thing i ever made...

I watched a lot of The F word, starring Gordon Ramsay on YouTube this week. One of his gimmick in this show is teaching people that you can make tasty food with a surprisingly little time. I've seen a lot of tasty recipes and I couldn't wait to try one myself. I followed his instructions completely, except the cream. I changed the double cream (~40% fat) in favor of some lighter cream (27%). Partly because I wanted to see if if made some difference and if it worked to whip it (it did) and partly because I wanted to go a little light on my saved WW-points.

I copied this recipe straight from The F words web page. My changes are marked with red.


Beef fillet with a gratin of mushrooms and new potatoes (serves 4)

Ingredients:

Beef Fillet

• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 4 tbsp olive oil
• 100g mixed mushrooms (shiitake, oyster), roughly chopped
• 100g chestnut mushrooms, roughly chopped
• 2 tbsp chives, finely chopped
• 4 tbsp double cream (4 tbsp cream 27%)
• 1 large egg yolk
• 4 fillet steaks, about 180g and 4 cm thick
• 3 tbsp freshly grated parmesan

New potatoes

• 500g new potatoes, scrubbed
• 5-6 tbsp olive oil
• Few sprigs of rosemary
• 8 garlic cloves, skin on and lightly crushed
• Knob of butter
• Sea salt and freshly ground black pepper

Method: How to make beef fillet

1. Preheat oven to 220°C/Gas 7.
2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.
3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool.
Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper.
Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden.
Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown - stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.
4. When ready, serve the steaks with the sautéed potatoes

(Picture from their web page. Mine wasn't as red as this picture. But it was good.)