Loin of Beef with Watercress Pure Recipe | Gordon Ramsay
Serves: 4 as a main course
Nutritional information (per serving): Calories 574, Total Fat 49 g, Saturated Fat 21 g, Carbohydrates 6 g, Dietary Fiber 2 g, Sugar 2 g, Protein 27 g, Cholesterol 163 mg, Sodium 647 mg
Total time: 40 minutes (Prep 30 minutes Cook 10 minutes)
Ingredients
- 1 1/4 pounds beef top loin
- 3 tablespoons olive oil
- 1 tablespoon butter
- 7 ounces wild mushrooms (chanterelles, cepes, oyster, or cremini)
- 2 large garlic cloves, minced
- 2 teaspoons fresh parsley, chopped
- Sea salt and freshly ground black pepper
For the sauce
- 10 ounces watercress leaves (about 3 cups)
- 4 ounces spinach leaves (about 1 cup)
- 1/4 to 1/2 cup heavy cream
Instructions
1. Make the pure. Bring a pan of salted water to a boil and cook the watercress for 5 minutes. Add the spinach and cook 1 more minute until wilted. Drain well in a colander and press with the back of a ladle to remove excess water.
2. Blend to a smooth sauce. Transfer the greens to a food processor and blend until smooth, scraping the sides as needed. With the processor running, slowly add 1/4 cup heavy cream and blend until silky. For a thinner, pourable sauce add more cream. Season to taste and keep warm over low heat if necessary.
3. Cook the steaks. Slice the loin into 4 equal steaks and rub each side with 1 tablespoon olive oil. Heat a heavy non-stick skillet over medium-high until very hot and place the steaks in the pan. Season the top and cook about 3 minutes, then flip and cook the other side 2 minutes. Add the butter to the pan, season the second side, then remove the steaks and let rest while you cook the mushrooms.
4. Saut the mushrooms. In the same pan, saut the mushrooms and minced garlic in the remaining olive oil. Season well and stir in the chopped parsley.
5. Finish and serve. Rewarm the watercress pure. Serve the steaks on warm plates (slice if you prefer), drizzle with any pan juices, and spoon the mushrooms over the meat. If the pure is very thick you can form quenelles; if it's saucier, spoon some onto the steaks and serve the remainder on the side. Serve with fries or slices of fresh baguette.
Recipe courtesy of Gordon Ramsay's A Chef for All Seasons
