MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Beef Olives w/Red Wine Gravy & Cheesy Duchess Potatoes
 Categories: Beef, Wine, Bacon, Cheese, Potatoes
      Yield: 2 Servings
 
           FOR THE BEEF OLIVES:
      1    Onion; roughly chopped
      1    Carrot; roughly chopped
      1    Stick celery; rough chopped
      6    Whole shallots
      1 tb Balsamic vinegar
    250 ml Red wine
    150 ml Beef stock
    250 g  Sirloin beef; trimmed, cut
           in half and flattened to 3mm
           FOR THE CHEESY DUCHESS POTATOES
    450 g  Potatoes; cut into 1cm  dice
      1    Knob of butter
    100 g  Freshly grated Parmesan
           Salt and pepper
           FOR THE STUFFING:
      3 tb Sunflower oil
      1 sm Onion; finely chopped
      1    Clove garlic; crushed
    100 g  Pancetta or lardons; diced
     50 g  Baby chestnut mushrooms;
           -chopped
      1    Lemon
      1    Sprig rosemary
     50 g  White breadcrumbs
      1 sm Bunch watercress for garnish
 
  Cook the potatoes in a pan of boiling salted water for 8-10 minutes
  until tender.
  
  Heat 1 tbsp oil in a frying pan. Add the coarsely chopped onion,
  carrot and celery and cook for 3-4 minutes until beginning to brown.
  
  Heat 1 tbsp oil in a pan and add the finely chopped onion, garlic,
  lardons and mushrooms. Cook for 1-2 minutes until softened.
  
  Pare the zest from the lemon and chop the rosemary. Mix with the
  breadcrumbs, and season with salt and pepper. Add the softened onion
  and lardon mix and combine well.
  
  Using your hands, divide the stuffing in half and shape into two
  sausage shapes. Place on the meat, roll up and secure with string.
  Heat 1 tbsp oil in the frying pan and brown the meat with the
  shallots for 7-8 minutes until browned.
  
  Add the vinegar, red wine and stock to the vegetable pan, boil,
  turn to a simmer and add the beef and shallots. Drain the potatoes,
  return to the pan and put on a low heat to dry out.
  
  Mash the potatoes with the butter, season and stir in the
  Parmesan. Spoon into a piping bag with a 2.5cm/1" star nozzle.
  Pipe swirls of potato onto a lightly greased baking sheet and
  place under the grill for 3-4 minutes until golden.
  
  Remove the meat and vegetables from the pan, cover and put aside to
  rest. Boil the liquid in the pan for 3-4 minutes until thickened.
  Season and remove the potatoes from the grill.
  
  To serve: Spoon some shallots and vegetables onto the plate. Cut
  the meat in half on the angle and place on top of the vegetables,
  spoon the sauce around the meat and garnish with a small bunch of
  watercress.

  Recipe by: Can't Cook Won't Cook
 
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