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Old Hamlet Forge Fillet Steak




Source of Recipe


Hendersons


Recipe Introduction


by Colin Mcfarlane, Head Chef at The Beauchief Hotel.
Fillet of Beef and a Puree of Celeriac and Grilled Goat’s Cheese
with Beef Confit Potatoes
Half Moon of Swede
Stuffed Courgette
Selection of Sauces, Basil, Glace and the Marinade

To Serve 2




List of Ingredients




Marinade:
4 teaspoons Henderson’s Relish
2 measures Drambuie
2 glasses of red wine
2 shallots
½ pepper
2 springs of thyme
Main Dish:

2 x 6 oz (170g) fillet steaks
2 slices of goat’s cheese
1 small celeriac
1 small swede
2 small courgettes
1 carrot
1 beetroot
1 tomato
1 leek
2 medium potatoes
6 cepes (or other mushrooms)
Beef dripping
Henderson’s Relish
Fresh basil
2 tablespoons olive oil
½ clove garlic
½ pint (300ml) of veal stock
Salt & pepper


Recipe



Marinade
Saute the shallots and pepper together until they start to caramelise, then add the red wine, Drambuie and Henderson’s Relish and bring to the boil . Pass through a strainer into a small bowl, then add the steaks and leave for 24 hours to marinate.
Main Dish
Slice the tomato into 6 thin slices, then cut the cooked beetroot into 2 slices and leave in a warm place to dry out.

Peel and cut the celeriac into small pieces then boil. When cooked, puree and add salt and pepper.

Blanch the green leaves of the leek in hot water and refresh straight away in cold water. Repeat the same process for the carrots.

Line a small ring mould with the leaves of the leek and add the celeriac puree and keep warm.

Peel the swede and cut into half-moon shapes about ¼" (.5cm) thick.

Ore the courgettes with an apple corer and fill with the blanched carrot.

Cut the potatoes into 6 discs approximately ½" thick by 1½ " diameter (1cm x 3 cm) using a pastry cutter. Cook in the beef fat and two tablespoons Henderson’s Relish.

Take the 2 steaks out of the marinade and fry off. Cook the two steaks, preferably in a Chargrill, until cooked to your liking.

Blanch the swede in a pan of hot water until tender.


Sauces
Veal Glace
Reduce the ½ pint of veal stock rapidly by two-thirds.

Marinade
Strain the marinade into a small sauce pan and reduce by two-thirds.

Basil
Liquidise the olive oil, basil and garlic and season well.


To Serve
Place the mould of celeriac and leek onto the centre of the plate with a slice of goat’s cheese on top. Place 3 of the Beef Confit Potatoes evenly around the edge of the plate then put into a warm oven until the cheese starts to melt.

Remove the plate from the oven and place the Half Moons of Swede and a sliced Stuffed Courgette around the Goat’s Cheese and top with 1 slice of the dried beetroot. Place a slice of the dried tomato on top of each of the potatoes.

To finish, pour the 3 Sauces (Basil, Reduction of Marinade and the Veal Glace) evenly around the edge of the plate.