Braised Steak with Mushrooms and Shallots
Beef fillet steak, lean, raw
500 g, (1lb 2oz), in four large pieces
350 g, peeled
225 g, (8oz), halved
Bay leaf, dry
Fresh Vegetable Stock
850 ml, 1 1/2 pints - beef
1 tablespoons, level
- Preheat the oven to Gas Mark 4 / 180°C / 350°F.
- Heat a flameproof casserole dish on the hob and add the pieces of braising steak. Cook over a high heat, turning once, until sealed and browned – about 2-3 minutes. This will add lots of flavour to the finished dish.
- Add the shallots, mushrooms, stock and bay leaf. Bring up to the boil, then stir in the mustard and Worcestershire sauce. Season with a little salt and black pepper. Cover with the lid.
- Transfer to the oven and cook for 2 hours, until the meat is very tender. Remove the bay leaf. Serve with vegetables of your choice.Chef’s Tip: This dish makes quite a classy choice for a dinner party.