Baked Beef with Lyonnaise Potatoes and Gravy

Baked Beef with Lyonnaise Potatoes and Gravy

Whether you choose a beef fillet or tenderloin, searing it in a hot cast iron pan gives it beautiful charred markings and a delicious caramelized crust. Baking the beef in the gravy draws some of the water out of the meat and allows it to reabsorb more flavourful moisture in its place. As a result, each morsel is more intense in flavour.

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Baked Beef with Lyonnaise Potatoes and Gravy

Recipe by Lonno LodgeCourse: Main CoursesCuisine: InternationalDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Whether you choose a beef fillet or tenderloin, searing it in a hot cast iron pan gives it beautiful charred markings and a delicious caramelized crust. Baking the beef in the gravy draws some of the water out of the meat and allows it to reabsorb more flavourful moisture in its place. As a result, each morsel is more intense in flavour.

Ingredients

  • Beef
  • 400g Beef Fillet

  • Salt

  • Black Pepper

  • Extra Virgin Olive Oil

  • 4 Tomatoes

  • Lyonnaise Potatoes
  • 4 Potatoes

  • 1 White Onion

  • All-Purpose Flour

  • Gravy
  • ½ Bunch of Celery

  • 1 Sprig of Rosemary

  • 1 Carrot

  • 1 White Onion

  • 1 Tablespoon of All-Purpose Flour

  • 1 Beef Stock Cube

  • 400ml Water

  • Side
  • 4 Carrots

  • 1 Tablespoon of Butter

Directions

  • Beef
  • Lightly coat beef fillet with olive oil and season with salt and black pepper.
  • In a hot cast iron grill pan, sear the beef fillet for 2 minutes on each side.
  • Remove from pan and rest the meat for 5 minutes.
  • Slice the fillet into 5mm thick slices and place aside.
  • Gravy
  • Finely dice the onions, celery and carrots.
  • In a medium saucepan, sauté the onions in olive oil until tender. Add celery and carrots and continue to sauté on medium-high heat for 5 minutes.
  • Add flour into the pan and continue to sauté until flour becomes golden brown.
  • Add water and turn the heat back onto high.
  • Add the beef stock cube and rosemary and simmer for 5 minutes. Stir frequently.
  • Once thick, remove from heat and sieve it.
  • Lyonnaise Potatoes
  • Wash and peel potatoes. Slice potatoes to 5mm thickness.
  • Blanch the potatoes in salted boiling water for 10 minutes. Strain and dry thoroughly.
  • Cover the potatoes in flour and shake-off excess flour.
  • In a deep fryer, when oil is hot enough – when you place a wooden spoon into the oil small bubbles form around it – place floured potatoes in the oil and deep-fry until golden brown.
  • Remove from oil and place over paper towels. Season with salt and black pepper.
  • Chop onion into 5mm thick rings and dust them with flour. Shake excess flour off.
  • Place onions in the deep fryer and fry until crisp and golden brown.
  • Mix the potatoes and onions together.
  • Assembly
  • In a baking tray pour half of the gravy and spread it around.
  • Place the slices of beef fillet into the sauce without overlapping them.
  • Place the tray into a pre-heat oven at 180°C for 10 minutes.
  • For the side, peel and slice carrots into 5mm thick pieces.
  • In a small pan, melt butter over high heat and sauté the carrots for 10 minutes. Season with salt and black pepper.
  • Remove tray from oven and plate the slices of beef. Slice the tomatoes and place in between the beef fillet. Serve with Lyonnaise Potatoes and a side of Carrots.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.