Preparation time: 25 – 30 minutes
Cooking time: 8 – 10 minutes (for medium)
1 x 12oz sirloin cannon, cut into four medallions
1oz unsalted butter
1 tbsp oil
1 large shallot, peeled and finely chopped
2oz mushrooms (wild, when in season), roughly chopped
3 tbsp Armagnac or brandy
1 cup good, hot beef stock
Fresh thyme leaves, to garnish
Fresh red currants, to garnish (optional)
For the hot pot potatoes:
13oz small waxy potatoes, peeled and left whole
1oz unsalted butter, melted
1/2 cup good, hot vegetable stock
- Preheat the oven to 400°F
- To prepare the hot potatoes; boil the potatoes in salted water for 10 – 15 minutes. Drain and cool slightly. When cool enough to handle, cut into thin slices and transfer to a large bowl.
- Add the melted butter, season and toss gently. On a foil-lined shallow baking tray or roasting dish, arrange two 31/4” metal rings and arrange the potatoes in a single layer of overlapping slices. Pour the stock over the potatoes and bake for 15 – 20 minutes or until tender and most of the stock has evaporated.
- Meanwhile, for the sauce, melt half of the remaining butter with the oil in a non-stick frying pan. Season the beef and cook for 2 – 3 minutes on each side, basting occasionally. Transfer to a warm plate and allow to rest.
- Add the shallots and mushrooms to the same pan and cook for 1 – 2 minutes. Add the Armagnac or brandy. Cook for another minute, and then add the stock and thyme leaves.