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How about baked onions - core them then chop up the core, fry it with some bacon lardons and stir in some breadcrumbs and any fresh herbs that take your fancy? Or you could do a potato dauphenoise style thing underneath the beef so that it soaks up all the juices as it cooks (just layer potatoes and onions and pour over cream) Also, when you're cooking the beef, I'd strongly recommend rubbing Dijon mustard all over it and chucking two or three anchovy fillets on top - doesn't taste fishy but adds depth to the gravy Cheers Em -----Original Message----- From: Joel Bernstein [mailto:joel@xxxx.xxx] Sent: 18 August 2006 15:23 To: london.food@xxxxxxxxxx.xxx Subject: [london.food] roast beef and stuff I bought a nice piece (about 750g) of rolled beef fillet yesterday. I'm intending to use it for a roast. I'm looking for suggestions of things to serve with it, especially something to roast with it. I'm planning to serve it with "esparregado", a Portuguese spinach dish made with chopped spinach, olive oil, garlic, vinegar and a bit of cream... vaguely similar to creamed spinach but much more unctuous and garlicky. I have a bag of dried girolles (chanterelles) that I'm thinking could make a really nice sauce/gravy. Was wondering about roasting potato wedges with the skin on and some sea salt and garlic. What else would be a nice accompaniment to this? Ideas, suggestions, etc gratefully accepted. /joel
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