Steak Roasted Shallot Pie With A Mustard Crust Recipes

CAST IRON STEAK FILETS WITH ROASTED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
• Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
• Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Par-boil the potatoes for 3 to 5 minutes and then drain well.
• Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
• Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
• Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
• Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.