Beef bhuna gosht

Beef bhuna gosht
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 25-30 minutes to cook

Atul Kochhar’s beef recipe is a take on the classic steak and mushroom sauce but with a superb Indian twist.

Nutrition: per serving

Calories
656kcals
Fat
49.9g (21.4g saturated)
Protein
52.5g
Carbohydrates
2.7g (1.8g sugars)
Fibre
2.7g
Salt
0.1g
Calories
656kcals
Fat
49.9g (21.4g saturated)
Protein
52.5g
Carbohydrates
2.7g (1.8g sugars)
Fibre
2.7g
Salt
0.1g

Ingredients

  • 1 tbsp vegetable oil, plus extra for greasing
  • 4 x 200g pieces of beef fillet
  • 1 tbsp Dijon mustard for brushing
  • 400ml good-quality fresh beef stock
  • Knob of unsalted butter

For the spice mix

  • 1 tsp freshly ground black pepper
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 6 tsp sesame seeds

For the mushroom sauce

  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
  • Good pinch of chilli flakes
  • 1 tsp ground coriander
  • 1 shallot, finely chopped
  • 150ml double cream
  • 200g enoki mushrooms
  • 150g baby spinach

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Roughly crush all the spice mix ingredients in a pestle and mortar, then set aside.
  2. Heat the 1 tbsp oil in a large frying pan over a high heat. Season the beef and sear for about 1 minute on each side, then remove from the pan. Brush each fillet with the Dijon mustard, then coat in the spice mix. Put the spiced fillets on a lightly oiled baking sheet.
  3. Pour the beef stock into a pan and cook over a high heat until the volume is reduced to 100ml (about 10-15 minutes).
  4. Put the beef in the oven and roast for 10 minutes (for medium-rare). Meanwhile, for the mushroom sauce, heat the oil in a frying pan and add the garlic, chilli flakes and ground coriander, then cook for 1-2 minutes. Add the shallot and cook gently for 5 minutes until translucent. Pour in the cream and bubble until thickened, then add the mushrooms and cook for 2 minutes or so until tender.
  5. Remove the beef from the oven and leave to rest for 5 minutes. Add the spinach to the mushroom sauce and gently warm until wilted. Warm through the stock and whisk in the butter until glossy. Taste and adjust the seasoning.
  6. Divide the mushroom sauce among 4 warmed plates and top with a piece of fillet. Spoon over the glossy stock and serve immediately with steamed rice or naan breads.

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