FILLET OF BEEF WITH BACON ROSTI AND ROAST ROMA TOMATOES
Serves 2 For the rosti
Two rashers of smoked bacon – cooked and cut into thin strips
One baking potato – peeled and grated One pinch cornflour One tablespoon olive oil
15g butter Roast tomatoes 10 Roma tomatoes One pinch caster sugar One teaspoon chopped thyme/rosemary/garlic
One tablespoon olive oil Beef 15g butter Two 200g fillets of beef Pinch chopped garlic To serve Sautéed vegetables Hollandaise sauce (optional) Method 1. For the rosti – mix together the bacon and grated potato, squeeze out any excess water in a clean towel or muslin. Add the cornflour and season with salt and pepper. 2. Heat the oil and butter in a pan and with the help of an oiled metal ring push out rings of potato into the pan, roughly about 1cm thick. 3. Fry until golden brown, flip over and continue cooking until cooked through. 4. For the Roma tomatoes – slice in half horizontally, place on a tray, scatter with the sugar, thyme, rosemary and garlic and drizzle over the olive oil. Scatter over some salt and pepper and roast in a hot oven 180°C for about five minutes until squidgy. 5. When ready to serve, heat the butter until nut brown in a pan. Season the steak and seal the meat until cooked to your liking, add a pinch of garlic when almost there and baste the meat with the buttery garlic. 6. Arrange the potato rosti, steak and Roma tomatoes on a plate, adding some additional vegetables and hollandaise sauce for a more substantial meal if desired.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter