With the cost-of-living crisis causing Brits to cut back on their spending, leading appliances manufacturer, Hisense, has partnered with professional chef, Doug Crampton, to bring restaurant standard dishes to your dinner table.

Doug has more than 15 years’ experience in the kitchen, now working as Executive Chef for a well-known British chef.

Serves 2

Ingredients

For the beef:

• 2 x 180g Beef Fillets or any other steak you prefer
• 50g butter
• 100g wild mushrooms
• 2 shallots
• Thyme

For the Bourguignon sauce:

• 50g pancetta
• 1onion
• 1 clove of garlic
• 100g chestnut mushrooms
• 1 tbsp tomato puree
• 200ml beef stock (available in supermarkets)
• 175ml Burgundy red wine
• 10g flat leaf parsley

For the cauliflower puree:

• 1 cauliflower
• 300ml milk
• 100ml double cream
• Truffle oil

For the fondant potatoes:

• 50g butter
• 2 large Maris piper potatoes
• Thyme

Method:

For the cauliflower puree:

• Remove all the outer leaves from the cauliflower and finely slice
• Add to the pan with the milk, cream and 25g butter.
• Bring to the boil and simmer for 20 minutes
• Blitz to a smooth puree and season with salt and truffle oil and chill
• When you are ready to serve your dish, you can re-heat the puree.

For the Bourguignon sauce:

• Caramelise the pancetta in a dry pan until golden
• Add your onions, garlic and chestnut mushrooms and fry until golden
• To your pan add the tomato puree and cook for 2 minutes
• Add your red wine and reduce by ¾
• Add your beef stock and bring to the boil, then simmer for 15 mins
• Finish with chopped parsley

For the potato fondant:

• Peel your potato and cut to a ring using your cutter, if you are not using a cutter you can cut to a rectangle with a knife.
• Seal the potato in a hot pan with vegetable oil until golden
• To the pan add 25g of butter & thyme or rosemary
• Add 100ml of water
• Bake in the oven at 180oc for 20 minutes.
• To check they are cooked use the tip of a knife – there should be no resistance.

For the Beef:

• Sear your beef fillet in a hot pan until golden each side
• Also, in your pan add your halved shallots and colour.
• Add a good knob of butter and thyme/ rosemary and baste
• Roast in a 180oc oven to your cooking requirements.
• Once cooked remove the beef from the pan and leave to rest
• To your pan add your wild mushrooms and sauté
• After resting, add any of the juices to you re heated bourguignon sauce

To serve

• Re-heat your fondant potato and cauliflower puree
• Carve your beef fillet and season with sea salt and place in the centre of your plate
• Add the fondant potato and puree
• Garnish with the caramelised shallot and wild mushrooms

TOP TIPS:

• You could serve the steak and sauce with oven chips or mash – this would deliciously complement the dish
• Any remainder cauliflower puree can be turned in to truffle cauliflower soup with the addition of milk – perfect for lunch the next day!
• The Bourguignon sauce could be replaced with a shop bought peppercorn or Diane sauce
• The sauce, cauliflower puree & fondant potatoes can all be made ahead of time and re-heated when you are ready to serve – leaving more time for enjoying the evening and less cooking.