Beef Strip Loin with Fricassee of Porcinis and Bacon with Pommes Puree Recipe


West: The Cookbook

  • Yield: 4 Servings


  • ½ cup+ 3 Tbsp olive oil
  • 2 shallots, peeled and sliced
  • 4 sprigs thyme
  • 1 bay leaf
  • 0.33 cup red wine
  • 0.33 cup port
  • ¾ cup brown veal and chicken jus
  • ¾ cup cold butter, cut into ½-inch dice
  • 3 russet potatoes, peeled and quartered
  • 0.33 cup whipping cream
  • 4 pieces beef strip loin, 6 oz each
  • 20 pearl onions, peeled
  • ½ cup bacon lardons, cut into pieces ¼ inch x ¼ inch x ½ inch
  • ½ lb fresh porcini mushrooms, cleaned and cut into large pieces
  • 10 parsley leaves, chopped
How to Make It
  1. This recipe uses the sous-vide technique, in which the beef is vacuum-sealed in a bag and then gently cooked at a low temperature. This method results in incredibly tender and flavourful meat. If you do not have a vacuum sealer and vacuum bags, just roast the beef in a pan in the oven the conventional way: season the beef, heat one tablespoon of olive oil in an ovenproof saute pan on high heat, add the beef and sear until golden all over, about I minute on each side. Add one tablespoon of butter, roast in a 350°F oven for 5 minutes and remove it from the oven. Baste the meat for 1 minute, then allow it to rest for 10 minutes more.
  2. In a small saucepan, heat 2 Tbsp olive oil with shallots, 2 sprigs of thyme and bay leaf on low heat and cook until shallots are translucent. Deglaze the pan with wine and port and continue cooking until liquid has reduced to a syrup, about 25 minutes. Add jus and simmer slowly for 1½ hours. Strain the liquid through a sieve into a small saucepan and heat on medium heat until the sauce sticks to the back of a spoon, about 10 minutes. Whisk in 2 cubes of butter and set aside.
  3. Place potatoes in a medium pot and cover with cold salted water. Bring to a boil on high heat. Reduce heat to medium and cook until a toothpick easily pierces the potatoes, about 15 minutes, making sure not to overcook them. Drain the potatoes, then allow them to sit and evaporate for a further 1 minute. Pass the potatoes through a tamis into a medium mixing bowl. Place potatoes back in the pan, fold in cream and ¼ cup of the butter, softening the potato with a spatula. Incorporate 2 more Tbsp of butter and pass again through a fine tamis, using a plastic pastry scraper. Adjust seasoning with salt and pepper. Set aside.
  4. Place each piece of beef strip loin in a vacuum-sealable bag. Add thy me and a cube of butter. Evacuate the bag on a medium vacuum.
  5. Heat a large pot of water to 145°F, using a thermometer to check the temperature. Submerge the vacuum-sealed bags in the water for 25 minutes, then remove the bags, cut them open, and season the beef with salt and pepper. In a heavy-bottomed saute pan, heat 3 Tbsp of the olive oil on high heat, add the beef and sear for 3 minutes on each side. Add the remaining butter and baste the meat for 5 minutes, rotating the beef from time to time. Allow it to rest for at least 5 minutes. The beef should be medium rare.
  6. In a heavy-bottomed pan, heat 2 Tbsp olive oil on medium heat. Add onions and roast for about 10 minutes until golden brown and well caramelized. Turn the onions from time to time to ensure all sides cook evenly.
  7. In a small saute pan, heat 2 Tbsp olive oil on high heat. Add bacon lardons and roast until crisp, about 4 minutes.
  8. In a separate pan, heat 1 Tbsp olive oil on high heat. Add the mushrooms and roast until golden brown, 4 or 5 minutes. Add the onions, bacon and parsley. Adjust seasoning with salt and pepper.

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