Roux at the Landau

The cèpe season is in full swing, and for us chefs it’s a highlight of the year. They have a unique flavour and if you’re not already, I suggest you jump on board. I always cook my mushroom ragoût with some form of onion and right now, roscoffs from Brittany are also a seasonal treat.

1. First season the beef generously with salt and freshly ground black pepper. In a hot pan sear it in hot oil all over, add 50 g of the butter and when it foams toss in the garlic and a few sprigs of thyme.
2. Place the beef in the oven at about 180 degrees. It shouldn’t take longer than 15 mins, but a good way to test is to pierce the meat with a thin skewer for 10 seconds and test it on the inside of your wrist. For medium rare it should be blood temperature, about 38 degrees.
3. While the beef is cooking, tend to the mash. Peel and quarter the potatoes and boil them gently starting from cold water, seasoned with a pinch of salt. Careful not to cook the potatoes too quickly or for too long as they will absorb the water.
4. Once cooked drain them in a colander and let the steam evaporate. Pass through a potato ricer and keep warm.
5. Boil the cream and remaining butter, and add to the potatoes to the consistency you prefer.
6. Clean the cèpes by scraping the stems with a sharp knife and brushing the caps with a damp j cloth. Slice them thinly.
7. Peel and slice the onions, season and sweat gently in a little butter. When soft, add the cèpes to the pan.
8. After 3 or 4 minutes throw in the chopped chives and a splash of sherry vinegar.
9. The beef should be well rested by now so remove it from the pan, discard the excess fat and deglaze with a good splash of Madeira. Add the beef stock reduce to taste.

All you have to do now is carve and enjoy!