BEEF AND MUSHROOM VOL-AU-VENTS (from Bord Bia, The Irish Food Board)

By • November 22, 2013 0 Comments

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Author Notes: For those planning on holding Christmas soirees, surely a vol-au-vent is a must. Irish beef and Mushroom Vol-au-vents will not disappoint and are fabulously simple to make. As they can be prepared in advance, this leaves more time to quaff the mulled wine.Rhona Templer

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Serves 6

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 large garlic clove, crushed
  • 4 ounces button mushrooms, quartered
  • 8 ounces rump steak, trimmed and diced
  • 1 tablespoon Madeira
  • Quarter pints cream
  • 12 regular vol-u-vent cases, thawed
  • 1 teaspoon chopped fresh flat-leaf parsley
  • Lightly dressed mixed green salad, to serve
  1. Preheat the oven to 200ºC (400ºF), Gas mark 6. Heat a heavy-based frying pan.
  2. Add the olive oil and fry the onion and garlic for 4-5 minutes until the onion is soft.
  3. Add the mushrooms and mix well to combine
  4. Cook for another 2-3 minutes until the mushrooms have begun to release their juices.
  5. Add the beef to the mushroom mixture and sauté for another 2-3 minutes until the beef is lightly browned.
  6. Sprinkle over the Madeira and allow to bubble down. Add the cream and bring back to a simmer, stirring continuously, then simmer for another 5 minutes to allow the flavours to mingle.
  7. Remove from the heat and season to taste.
  8. Meanwhile, arrange the vol-au-vent cases on a non-stick baking sheet and cook for 10-15 minutes or according to packet instructions.
  9. Just as the cases are cooked, reheat the beef and mushroom mixture.
  10. Arrange the hot vol-au-vent cases on serving plates and carefully remove the lids.
  11. Add a little salad to the side of each serving, then spoon in the beef and mushroom filling and top with the parsley and lids to serve.

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