Medallions of Beef with Guinness and Black Olives recipe
information
Preparation time: 15 min, Cooking time: 55 min, Cals per serving: 417
ingredients
2 tsp light sunflower oil, plus extra for brushing
2 shallots, chopped
1 celery stick,chopped
1 carrot,chopped
1 leek,chopped
1 garlic clove, crushed
440ml can Guinness
bay leaf
1 fresh parsley sprig
1 fresh oregano sprig, plus extra to garnish
beef stock cube
550g (1 lb 4 oz) tail and fillet of beef, sirloin or strip loin
25 g (1 oz) butter
40 g (1 1/2 oz) plain flour
2 tbsp soft light brown sugar
125 g (4 oz) black olives (either with stone, or pitted)
Colcannon mashed potatoes and fresh vegetables to serve
2 shallots, chopped
1 celery stick,chopped
1 carrot,chopped
1 leek,chopped
1 garlic clove, crushed
440ml can Guinness
bay leaf
1 fresh parsley sprig
1 fresh oregano sprig, plus extra to garnish
beef stock cube
550g (1 lb 4 oz) tail and fillet of beef, sirloin or strip loin
25 g (1 oz) butter
40 g (1 1/2 oz) plain flour
2 tbsp soft light brown sugar
125 g (4 oz) black olives (either with stone, or pitted)
Colcannon mashed potatoes and fresh vegetables to serve
method
1. Heat the oil in a pan over a gentle heat, add the vegetables and garlic, and cook until the vegetables are just starting to turn golden. Pour the Guinness over, then add the bay leaf, parsley, oregano and stock cube. Simmer until the liquid has reduced by half.
2. Meanwhile, slice the beef into small rounds, slanting your knife against the meat. Brush each piece on both sides with a little oil. Put on a plate and set aside, or cover and return to the fridge until ready to use.
3. Melt the butter in a separate pan, add the flour and stir over a low heat until the mixture turns light brown. When the stock liquid has reduced, remove the bay leaf and pour into the butter and flour, stirring all the time until all the liquid is combined. Remove from the heat and, using a hand blender, puree the gravy until smooth. Return to the heat, add the sugar, then season with salt and pepper. If the gravy is too thick, thin it down with a little water. Add the olives and return to simmering point.
4. Heat a heavy-based frying pan until nearly smoking. Add the medallions of beef and cook for 1 minute on each side (or longer, according to how you like your meat cooked). Place on warmed plates and pour the Guinness and black olive gravy over. Garnish with oregano and serve with Colcannon (mashed potatoes with sauteed spring onions) or with plain mashed potatoes and fresh vegetables of your choice.
2. Meanwhile, slice the beef into small rounds, slanting your knife against the meat. Brush each piece on both sides with a little oil. Put on a plate and set aside, or cover and return to the fridge until ready to use.
3. Melt the butter in a separate pan, add the flour and stir over a low heat until the mixture turns light brown. When the stock liquid has reduced, remove the bay leaf and pour into the butter and flour, stirring all the time until all the liquid is combined. Remove from the heat and, using a hand blender, puree the gravy until smooth. Return to the heat, add the sugar, then season with salt and pepper. If the gravy is too thick, thin it down with a little water. Add the olives and return to simmering point.
4. Heat a heavy-based frying pan until nearly smoking. Add the medallions of beef and cook for 1 minute on each side (or longer, according to how you like your meat cooked). Place on warmed plates and pour the Guinness and black olive gravy over. Garnish with oregano and serve with Colcannon (mashed potatoes with sauteed spring onions) or with plain mashed potatoes and fresh vegetables of your choice.
serving amount
serves: 4
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