Devilled beef with sauce Charcutiere and Roast beef salad with Dijon mustard & sour cream dressing
Method
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Heat a little oil in a heavy-bottomed pan and gently sauté half of the red onion with the gherkins, capers, half the mushrooms and 2 crushed garlic cloves until tender.
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Add about ½ cup stock with the parsley, a good dollop of mustard, the cream, Tabasco and seasonings. Mix well and cook until thick and fragrant, adding more stock as needed.
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Then turn the heat down, add sliced beef and simmer to heat through.
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Serve the beef with plenty of sauce spooned over the top and a sprinkling of parsley.
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To make the mustard vinaigrette, combine 2 tbsp mustard with the remaining garlic, seasonings, ¼ cup oil and the vinegar in a large bowl until well combined. Set aside.
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Add the remaining red onion and mushrooms with the chives. Mix well and then add matchsticks of the leftover beef and the sour cream. Stir well and set aside for a few minutes.
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To serve, mound the salad on a bed of shredded lettuce and garnish with the baby herbs.
Ingredients
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olive oil
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1 red onion, very finely sliced
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1 heaped tbsp chopped gherkins
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1 heaped tbsp chopped, rinsed capers
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12 button mushrooms, finely sliced
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3 garlic cloves, crushed
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1 cup chicken stock
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2 tbsp chopped fresh parsley
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Dijon mustard
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a slurp of cream
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Tabasco to taste
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sea salt & freshly ground pepper
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thick slices of rareish beef
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a splash of white wine vinegar
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2 tbsp chopped fresh chives
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1 heaped tbsp sour cream
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¼ iceberg lettuce, shredded
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a handful of baby herb leaves
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.