Loin Of Beef With Watercress Puree
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
First, make the sauce
2
Put a pan of salted water on to boil
3
Push in all the watercress and boil for 5 minutes
4
Add the spinach and cook for another minute or so until wilted
5
Drain in a colander
6
Press with the back of a ladle to extract as much moisture as possible
7
Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally
8
Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity
9
You will eventually get a sauce with a texture like silk
10
It will be so smooth, you will not need to pass it through a sieve
11
If you want a pouring sauce, add the remaining cream
12
Check the seasoning, and pour into a small saucepan for reheating
13
Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil
14
Heat a heavy, non-stick frying pan until you can feel a good heat rising
15
Lay in your steaks-they should give a good hiss as they hit the hot pan
16
Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes
17
Slip the butter into the pan at this stage and season the second side
18
Remove the steaks from the pan and leave to rest while you cook the mushrooms
19
Saute the mushrooms with the garlic in the remaining oil
20
Season and mix with the parsley
21
Reheat the watercress puree
22
Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms
23
If your watercress puree is firm, shape it into quenelles
24
If it is a sauce, spoon some over the steaks and pass the rest separately
25
Serve whatever accompaniment you like to eat steak with
26
Fries are great, or why not try slices of really fresh baguette?