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Irish fillet of beef gateaux

I liked this unusual recipe, which well repays the effort of preparation.

Irish fillet of beef gateaux with flavoured aubergine, beef tomato and mushroom duxelle, served with a red wine and coriander reduction.


3 medallions of Irish beef fillet (approx. 2oz each in weight)
2 slices of aubergine
2 slices of beef tomato
4oz mushroom duxelle
1 shallot
1 clove of garlic
Small bunch of coriander
Salt / pepper
Red wine
Small bunch of thyme
Olive oil


Mushroom duxelle.

Finely chop one shallot and sweat in pan without colouring, add four finely chopped button mushrooms, continue to sweat without colouring until cooked, take from the heat and add some white breadcrumbs to bind the mixture – obtaining the same texture as stuffing.

Beef Gateaux.

Add some olive oil to a pan heat add the medallions of beef. Seal on either side, season and remove, leave to one side.
Cover sliced aubergine with the seasoned flour and shake off any excess.
In the same pan add some olive oil and heat it, adding the floured aubergine. Cook lightly on both sides, season, remove from pan and leave to one side.
Again in the same pan add the tomato, cooking ever so slightly on either side, season, remove from pan and leave to one side.
To Assemble:

Place one slice of beef on small baking tray, spoon some mushroom duxelle over it, place one slice of aubergine on top of the duxelle, spoon some more duxelle over the sliced aubergine and place the sliced tomato on top of this. Then spoon a small amount of mushroom onto the sliced tomato, place the second beef fillet on top of this and continue to build with remaining aubergine tomato , duxelle and beef.
Place in a pre-heated oven (180c) for approx. 4 mins – longer or shorter depending on how you like your beef cooked.

Finally add some chopped garlic to the pan and gently cook it, add some chopped shallot, some chopped coriander and red wine and then reduce.

Take beef gateaux from the oven and place onto a warm serving plate. Coat with the red wine reduction.

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