Time for my last recipe from my collaboration with Kerrygold Belgium 2017! Just like last year I was challenged to create a couple of Belgian classics but add an Irish twist to them. First I made ‘Halloween cupcakes with Kerrygold butter, pumpkin spices, pomegranate drops, buttercream and fondant ghosts‘, then ‘Basil & chives potato waffles with chorizo, mascarpone and butter-honey sauce‘ and now for my final recipe I have gone for a twist on ‘Tongue in madeira sauce’, a Belgian classic where beef or veal tongue is cooked in bouillon and then served with a sauce based on a roux, with added mushrooms, tomato paste and a Spanish Madeira wine.
It’s a real classic in Belgium, but completely unknown here in Ireland. In order to make it more popular here, I’ve gone for an Irish twist on this classic, by replacing the tongue by a great piece of good quality beef fillet. The sauce remained as it was, but as I wasn’t cooking the fillet in water, I made my own bouillon with some stock cubes (vegetable and beef) but you can of course make fresh vegetable bouillon and then add a beef stock cube to it.. When it comes to side dishes I didn’t go for the typical Belgian Fries or Potato Croquettes but for Irish Boxty, a mix of grated and mashed potato, loads of butter and flour and milk to bind. In the traditional recipe they use buttermilk, but you can of course replace this with regular milk.
The recipe in general is easy enough, but you do need to manage your time well as you’ll be cooking some things at the same time. If you’re only just starting to cook and are a bit insecure, then start by making the sauce first, set it aside and then make the other ingredients.
Hope you’ve enjoyed the recipes from my collaboration with Kerrygold this year, if there are any Belgian classics you’ve eaten and would like to make at home: let me know and I’ll write the recipe!
- 200g Kerrygold butter
- 300g plain flour
- 2,5 tablespoons of tomato puree
- 750ml boiling water
- 1 vegetable stock cube
- 1 beef stock cube
- 125ml Madeira wine
- 300g white mushrooms
- 1 onion
- 2 shallots
- 2 tablespoons of curly parsley
- 5 steak fillets
- 1kg rooster potatoes (or 500g of waxy potatoes and 500g of starchy potatoes)
- at the most 2 dl milk (or buttermilk)
- 1 egg
- 3 teaspoons of nutmeg
- 1 tablespoon of tarragon
- 2 bay leaves
- pepper & salt
Peel half the potatoes, cut them in half and boil them in salted water for 20 minutes, until you can easily pierce them. Meanwhile get started on your Madeira sauce. Finely slice onion and shallots and wash the mushrooms thoroughly. Cut them up in slices of about 3mm (so not too thick, not too thin).
Melt 2 tablespoons of butter in a frying pan, add the onion and shallot and cook until soft. Add mushrooms and bake them until they brown. Set aside. Add the stock cubes to a jug of 750ml boiling water and stir until dissolved. Melt 50g of butter in a pot at low-medium heat until melted, don’t let it brown though. Gradually add 50g flour and mix until you get a dough. Let it dry up a bit, this will reduce the flour-flavour. Now gradually add the bouillon/broth and keep stirring really well to avoid lumps in your sauce. Once the water is added, add the tomato paste and stir it in well, again to avoid lumps you’re going to have to really work hard here! Season with a bit of pepper, salt, bay leaves and tarragon. Leave it to simmer for a couple of minutes, then add mushrooms and onion along with the parsley. Last but not least, add the wine and continue to let the sauce simmer. If it’s too thick for your liking, add a little bit of extra water, but don’t make the sauce too thin of course.
While the sauce is simmering, peel the other 500g of potatoes and finely grate them. Pat them dry with some paper towel. Your boiled potatoes should be nearly ready now so when they are, drain them and place them back on the stove for just a short while, to make as much water evaporate as possible. Mash them and add one egg and 3 tablespoons of butter. Season with pepper, salt and nutmeg. Now add the grated potatoes, stir, then add 200g of flour. Now gradually add the milk, make sure to stop on time as you don’t want this to be too runny. You want to have a smooth batter (see photos).
Season your beef fillets with pepper and salt and heat up 2 tablespoons of butter in one frying pan and 2 in another. Fry the boxty on both sides in one, and fry the beef fillet in the other, depending on the desired result (blue, rare, …):
- Blue: About 1½ mins each side
- Rare: About 2¼ mins each side
- Medium-rare: About 3¼ mins each side
- Medium: About 4½ mins each side