Beef chop with sauteed mushroom medley Beef Recipes

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Beef chop with sauteed mushroom medley


1 fore-rib of beef on the bone, weighing about 1.25kg/3lb, with shin bone
˝ tbsp salt
1 tbsp cracked black peppercorns
2 tbsp light olive oil
2 tbsp butter
For the sauce:
6 shallots, finely sliced into rounds and soaked in 250ml/9fl oz good quality red wine
for 1 hour
4-6 tbsp meat gravy or stock
2 tbsp unsalted butter, chilled and diced
freshly ground black pepper
pinch of sugar
sprigs of watercress to garnish
For the mushroom medley
200g/7oz mixed mushrooms, such as shitake, oyster, button, field, etc.
2 tbsp light olive oil
1 tbsp butter
1 shallot, finely chopped
1 large clove garlic, finely chopped
1 tbsp chopped fresh parsley
freshly ground black pepper


1. Preheat the oven to 240C/475F/Gas 8.
2. Buy a rib roast from your local supermarket or ask your butcher for the third
rib roast, situated where the sirloin meets the rib eye. Trim off any bones
except the actual rib bone itself. Trim meat and sinew from the top of the rib
to give an attractive chop presentation. Take the meat out of
the fridge and allow it to come to room temperature.
3. Season the beef with the ˝ teaspoon salt and peppercorns.
4. Heat a large heavy, ovenproof frying pan over a high heat, add the olive oil and butter and allow to brown lightly.
5. Add the beef and brown it carefully all over.
6. Place in the oven and cook for 15 minutes for rare, or approximately 25
minutes for medium to well done, turning occasionally.
7. Remove the beef to a plate, and cover with foil to rest for 5-10 minutes while you make the sauce.
8. Pour the excess fat from the pan, then add the shallots and wine to the pan. Allow the wine to boil vigorously until it has reduced by two-thirds.
9. Add the meat gravy or stock and any juices from the beef chop.
10. Bring to a simmer, then gradually whisk in the butter. Taste for seasoning, adding salt, pepper and a pinch of sugar if necessary.
11. For the mushroom medley, trim and clean the mushrooms. Cut into approx 1cm/˝inch slices.
12. Heat a large frying pan over high heat. Add the olive oil and the butter and sauté the mushrooms for one minute.
13. Add the shallot and garlic, salt and pepper, and continue to cook out until tender, and lightly browned.
14. Remove from the heat, and add the chopped parsley.

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