Madeira Beef with baked Potatoes and Watercress
Fans of a tasty cut of steak know that such a tender and tasty cut of meat needs little love to really shine. A tasty sauce from Madeira is more than enough.
Delicious with fried fries and fresh watercress.
Ingredients for Madeira Beef with Baked Potatoes and Watercress:
1½ lb - 700g steak
2 lb - 900g potatoes
2 toes garlic
8 oz - 250g grams of mushrooms
1 shallot finely chopped
1½ oz - 40 g tomato paste
1 dash of Madeira
16 fl. Oz -5 dl brown stock
a few sprigs of thyme
a few sprigs of rosemary
a few sprigs of tarragon
1 cup of watercress
Red wine vinegar
pepper and salt
How to make Madeira Beef with Baked Potatoes and Watercress;
Rinse the potatoes and cut into large slices. Put them in an oven dish, sprinkle with olive oil, salt and pepper.
Peel one toe of garlic, crush and chop roughly. Remove the leaves from the thyme and rosemary sprigs. Chop fine. Mix thoroughly through the potatoes.
Let the potatoes bake in the oven for 30 minutes.
Heat a pan and melt a large pat of butter in it. Fry the steaks for a few minutes on both sides. Add a little fresh butter while baking if the butter turns too brown.
Remove the steaks from the pan, wrap in aluminum foil and let rest.
Put a little fresh butter in the pan and add the mushrooms. Top with the chopped shallot and the other garlic clove (crushed). Let it bake slowly.
In the meantime cut a small cross in the top of the tomatoes and immerse them in boiling water for a while. Peel them, remove the seeds and cut into small pieces.
Add the tomato puree to the mushrooms, stir briefly and then deglaze with a good dash of Madeira. Let it boil dry.
Stir the brown stock into the mushrooms. Top with a few chopped tarragon leaves, the tomato cubes, pepper, salt and the gravy that has run out of the steaks. Let it simmer for a while.
Finally, rinse the watercress and fresh with a drizzle of olive oil and red wine vinegar.
Cut the steaks into thick slices and serve with the oven-baked potatoes, watercress and Madeira sauce. Tasty!