EASTER is a day to celebrate with a traditional roast and thousands of families around the country will be feasting on a hearty meal, with all the trimmings.
Bord Bia, the Irish Food Board, has some hearty family recipes that capture the spirit of Easter.
The fillet of beef-en-croute, served deliciously pink with a serving of creamed spinach, is an impressive dish that has stood the test of time.
It can also be prepared several hours in advance so you can enjoy more family time this Easter.
Succulent Irish beef tenderloin with dauphinoise potatoes is a certain choice to woo your guests this year and will be popular amongst kids and adults alike.
The Dauphinoise can be cooked in advance and reheated for minimal time in the kitchen.
Finally, can you think of a dish that represents family time as brilliantly as a mouth-watering, golden puff pastry pie?
This one comes with a peppery bite and is lovely with a fresh salad or your favourite seasonal vegetables.
ROAST BEEF TENDERLOIN WITH CREAMY DAUPHINOISE
Serves 6-8
Ingredients:
300ml (1/2 pint) cream
300ml (1/2 pint) milk
1 large garlic clove, finely grated
1.75kg (4lb) potatoes, such as Maris Piper or King Edward
675g (1 1/2lb) Irish beef tenderloin
1 tbsp olive oil
Maldon sea salt and freshly ground black pepper
Chef's tip: Cook the dauphinoise potatoes in advance and reheat for 20 mins in individual portions on a baking sheet and covered in foil, at the same time as the beef.
A few hours before the meal or the night before, preheat the oven 150C (300F), Gas mark 2. Place the cream and milk in a large jug with the garlic and season to taste. Peel and thinly slice the potatoes on a mandolin or using a food processor with an attachment blade.
Arrange a layer of the potatoes in an ovenproof dish and then spoon over a couple of tablespoons of the cream mixture. Continue layering in this way until all of the ingredients are used up. Press down the top lightly to ensure all of the potatoes are well coated in the cream mixture. Cover with foil and bake for 2 hours until the potatoes are completely tender. Remove the foil and bake for another 20-25 minutes until lightly golden on top. Set aside.
On the day, heat the oven to 200C (400F), Gas mark 6. Allow the beef tenderloin to come to room temperature before cooking. Rub all over with olive oil, then season generously. Heat a heavy-based ovenproof frying pan. Seal the beef tenderloin over a high heat on all sides until golden brown; this should take about 4 minutes in total.
Transfer the ovenproof frying pan to the oven and roast for 15 minutes per 450g (1lb) for medium-rare, or cook to your liking. Remove from the oven and allow to rest in a warm place for 10 minutes before carving into slices. Serve with the portions of Dauphinoise potatoes.
BEEF AND POTATO PUFF PASTRY PIE
Serves 4-6
Ingredients:
2 tbsp olive oil
450g (1lb) Irish rib-eye steak, trimmed and cut into cubes
2 large potatoes, cut into cubes
4 leeks, trimmed and thickly sliced
1 tsp chopped fresh thyme
1 tbsp plain flour
1 tsp cayenne pepper
100g (4oz) frozen petit pois
200ml (7fl oz) crème frâiche
300ml (½ pint) beef or chicken stock
2 tbsp chopped fresh flat-leaf parsley
375g packet ready-rolled puff pastry, thawed if frozen
1 egg, lightly beaten
sea salt and freshly ground black pepper
steamed broccoli florets, to serve
Chef's tip: If you are not keen on adding a bit of kick to your dish omit the cayenne pepper.
Preheat the oven to 190°C (375°F), Gas mark 5. Put the olive oil in a roasting tin or large pie dish. Add the beef, potatoes, onions, thyme, flour and cayenne pepper. Toss well together and season to taste. Roast for 25 minutes until tender, turning the beef and vegetables occasionally to ensure they cook evenly.
Remove the roasting tin from the oven and fold in the frozen petit pois and then stir in the crème frâiche, stock and parsley. Leave to cool slightly. Lay the pastry over the pie dish, tucking in the edges down the sides. Brush the rim with water to help it stick and then brush the top of pie with beaten egg to glaze.
Bake the beef and potato pie in oven for 25-30 minutes, until pastry has risen and is golden and the beef and vegetables are tender. Reduce temperature of the oven if browning too quickly.
To serve, bring the pie directly to the table and serve on to warmed serving plates, handing a bowl of the steamed broccoli florets so that everyone can help themselves.
FILLET OF BEEF EN CROUTE WITH CREAMED SPINACH
Serves 4 - 6
Ingredients:
olive oil, for frying
350g Irish beef fillet (in one piece)
1 egg white
1 tbsp prepared English mustard
225g ready-made puff pastry, thawed if frozen
For the pancakes:
50g plain flour, plus extra for dusting
2 eggs
75ml milk
2 tbsp chopped fresh mixed fresh herbs, such as chervil, tarragon and chives
For the creamed spinach:
150g spinach, tough stalks removed
8 tbsp double cream
sea salt and freshly ground black pepper
To make the pancakes, sift the flour and a pinch of salt into a bowl. Make a well in the centre, then break in the eggs and add a little of the milk. Gradually beat in the flour until smooth. Beat in the remaining milk to obtain the consistency of single cream. Add the herbs. Cover with clingfilm and leave for 20 minutes to allow the batter to rest
To cook the pancakes, heat a large heavy-based frying pan. When the pan is hot, smear with a little oil. Pour in a small amount of the batter and swirl it around until it is evenly and thinly spread over the bottom of the pan. Cook for 1 minute until the edges start to curl away from the sides of the pan. Flip over and cook for another 30 seconds or so until lightly golden. Transfer to a plate and cover with a square of parchment paper. Repeat until you have four pancakes in total.
Preheat the oven to 180C. Heat a little oil in a non-stick frying pan. Season the beef. When the pan is hot, add the beef and quickly seal all over. Remove from the pan, place on a plate and allow to cool completely. Place the egg white in a bowl and beat in the mustard until well combined. Brush all over the cooled beef fillet and wrap in a single layer of the pancakes, cutting them to fit as necessary.
Roll out the pastry to at least 6 times the surface area of the beef. Roll the pastry over the beef with a 1cm overlap, trim the ends of the pastry leaving 5cm longer then the beef fillet and then neatly fold in the ends, dampening the edges to seal. Place the pastry wrapped beef fillet seam-side down on a large, non-stick baking sheet. Break the remaining egg into a small bowl and season. Beat with a fork and then use to brush all over the pastry. Bake for 20 minutes or until the pastry is puffed up and golden brown. Remove from the oven to a carving board and allow to rest for 5 minutes.
Meanwhile, prepare the creamed spinach. Blanch the spinach in a large pan of boiling salted water until wilted, then drain and quickly refresh in cold water. Drain and pat dry with kitchen paper and finely chop. Place the cream in a pan and simmer gently until reduced by half, stirring occasionally. Stir in the spinach and allow to just warm through. Season to taste. Carve the beef en croute into slices and arrange on plates with the creamed spinach to serve.
For a selection of beef recipes, click here
