Loin of Beef with Watercress Puree Recipe

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Ingredients:

Serving

1 1/4 - lb piece beef top loin
3 tbsp olive oil
1 tbsp butter
7 oz wild mushrooms ( try chanterelles , cepes , oyster mushrooms, or cremini)
2 fat cloves garlic, minced
2 tsp chopped fresh parsley
sea salt and freshly ground black pepper
10 oz watercress leaves (about 3 cups)
4 oz spinach leaves (about 1 cup)
1/4 -1 cup heavy cream

Directions:

First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible.
Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating.
Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms.
Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley.
Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette?

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.93 Kcal (2365 kJ)
Calories from fat	387.58 Kcal
		% Daily Value*
Total Fat	43.06g	66%
Cholesterol	153.99mg	51%
Sodium	174.61mg	7%
Potassium	979.58mg	21%
Total Carbs	5.01g	2%
Sugars	1.01g	4%
Dietary Fiber	1.4g	6%
Protein	41.92g	84%
Vitamin C	35.1mg	58%
Iron	5mg	28%
Calcium	120.6mg	12%

Amount Per 100 g
Calories	185.35 Kcal (776 kJ)
Calories from fat	127.16 Kcal
		% Daily Value*
Total Fat	14.13g	66%
Cholesterol	50.52mg	51%
Sodium	57.29mg	7%
Potassium	321.4mg	21%
Total Carbs	1.65g	2%
Sugars	0.33g	4%
Dietary Fiber	0.46g	6%
Protein	13.75g	84%
Vitamin C	11.5mg	58%
Iron	1.7mg	28%
Calcium	39.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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