Beef bhuna gosht
- March 2012
- Serves 4
- 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.
- 49.9g (21.4g saturated)
- 2.7g (1.8g sugars)
- 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
- 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.
- 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.
- Pour the beef stock into a pan and cook over a high heat until the volume is reduced to 100ml (about 10-15 minutes).
- 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.
- 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.
- 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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