Blind Finch
Ingredients
for the filling
- 250g/9oz minced pork
- 1 free-range egg yolk
- 1 tsp dried sage
- 2 shallots, finely chopped,
- 1 tbsp chopped fresh parsley
- 1 heaped tsp Dijon mustard
- salt and pepper to taste
for the steak
- 4 thin slices boiled ham
- 4 x 85g/3oz sirloin steaks, flattened with a meat mallet or rolling pin to about 1.5-2cm thick.
- 25g/1oz butter
- 1 tbsp vegetable oil
- 12 shallots, quartered
- salt and pepper
- 150ml/5fl oz good quality beer (such as black sheep!) not too bitter or with too much grain bite in the aftertaste.
beurre manié* (to thicken)-
- 50g/2oz butter
- 2 tsp flour
Method
1. For the filling, place all the filling ingredients into a large bowl and mix together.
2. For the steak, place a slice of ham on top of each piece of flattened steak and top with a quarter of the filling.
3. Fold the steak over the filling and tuck the ends in to make a parcel. Tie with cooking string to help keep in shape.
4. Heat the butter and the oil until hot, but not smoking, in a large frying pan.
5. Add the meat parcels and cook for about ten minutes, until browned all over.
6. Remove the meat from the pan and add the shallots. Cook for about five minutes, until brown.
7. Return the meat to the pan, season with salt and pepper and add the beer. Bring to the boil, then reduce to a gentle simmer. Cover and simmer for ten minutes. Turn the meat over and simmer for another 8-10 minutes. Place the meat parcels onto a warm plate and set aside.
7. For the beurre manié, blend the butter and the flour with a fork, then gradually whisk the beurre manié into the gravy to thicken it. Add more beer if the gravy is too thick.
8. Pour the gravy over the meat and serve.
9. Enjoy!
* french for kneaded butter, just a paste of the 2 ingredients useful for thickening sauces and stews.
