Grilled Steak with Beetroot and Shallot Wedges, Potato Dauphinoise and a Creamy Chanterelle Mushroom Sauce

If there is one thing I learnt from cooking this meal it is that we definitely need to get our extraction fixed. To be honest, it has always been broken but I tended to shy away from things that involve a very hot and smoky pan. I have a new cooking book and it is more of a master class to cooking and it talks a lot about how the best chefs are ones that have the confidence to cook with a very hot pan. As I always am striving to get better at cooking I wanted to therefore give this a go and but soon as the steaks hit the pan the whole flat filled with smoke. I didn’t actually notice until I took it off the heat as my concentration levels were simply on the food, but I turned round and could barely see my own hand, whoops! So, that is now on the boyfriend’s list of things to do (he doesn’t know it yet) and hopefully I will be able to practice pan frying more dishes.

Serves 2

For the beetroot wedges

–          2 whole beetroots – ends chopped off and cut into quarters

–          Olive Oil

–          Salt and pepper

–          4 banana shallots – left whole

For the Potato dauphinoise

–          250g potato – peeled and thinly sliced

–          50g cream cheese

–          1 tsp horseradish sauce

–          100ml milk

–          2 buttered ramekins

For the Chanterelle Mushroom Sauce

–          ½ shallot – very finely chopped

–          15g butter

–          1 clove smoked garlic

–          150ml white wine

–          110g chanterelle mushrooms

–          50ml cream


–          2 steaks of your choice

–          Salt and pepper

–          1 tbsp spoon olive oil

Heat the oven to 190’C

Remove the steaks from the fridge 30minutes before cooking so they can come to room temperature.

Toss the beetroot chips in olive oil and salt and pepper and roast for 50 minutes, turning over every ten minutes. When they have 25minutes left to cook add the shallots to the dish (remember to peel the skin off them once they are cooked, removed and cooled).

In the meantime boil the potatoes in salted water for 8-10 minutes until just starting to soften. Drain and return to a low heat to steam off any excess water

Line the buttered ramekins with the potatoes

Heat the milk until just at boiling point and then stir in the cream cheese and horseradish until melted. Season with salt and pepper

Pour the milk mixture over the potatoes and bake in the oven for 30 minutes

To make the sauce gently fry the shallots and garlic in the butter until soft but not too coloured

Add the wine and reduce by about a third before adding the mushrooms and cream

Leave to simmer on a low heat for 20 minutes to all the flavours infuse and season to taste

To fry the steaks, heat a griddle pan with the olive oil so it is very hot.

Rub the steak in salt and pepper and add the streak to the pan, cooking to taste and turning regularly so they are cooked evenly and depending on how you like it.

When the steaks are cooked to your taste, remove from the pan and leave to rest for 2-3 minutes before serving

Plate the ingredients and enjoy 😀



11 thoughts on “Grilled Steak with Beetroot and Shallot Wedges, Potato Dauphinoise and a Creamy Chanterelle Mushroom Sauce

  1. Love it all but the beets. It’s just one of the few things I really don’t particularly care for. Too bad because they look so beautiful and make any meal a real show stopper. The steak, potatoes and chanterelles, however, have my heart racing. 🙂

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