HAREFIELD PRE­MIER BEEF FIL­LET, CELE­RIAC PUREE, EMMALIE POTA­TOES, FRAZ­ZLED PANCETTA

Stockport Express - - Leisure - Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

Serves 4 In­gre­di­ents: For the Beef Fil­let: ●●700g Bar­rel fil­let ●●One clove of gar­lic – chopped fine ●●A few sprigs of fresh thyme and rose­mary ●●One ta­ble­spoon olive oil ●●One knob of but­ter ●●Cele­riac puree ●●Half a cele­riac ●●200ml cream ●●125g But­ter Fri­c­as­see Gar­nish: ●●One ta­ble­spoon of olive oil ●●One shal­lot - chopped fine ●●One clove of gar­lic chopped fine ●●100g mixed wild mush­rooms ●●Two hand­fulls of leaf spinach ●●One ta­ble­spoon of olive oil ●●12 Emmalie new pota­toes, blanched ●●Two ta­ble­spoons of diced pancetta Method: 1. For the beef fil­let mix to­gether the gar­lic, thyme and rose­mary and then roll the beef fil­let in it. 2. Roll in cling-film tightly and leave it for at least two hours or prefer­ably overnight. 1. For the cele­riac puree trim the cele­riac then dice into 2cm cubes. 2. Place in a pan with the but­ter and cream and cover. 3. Cook on a low light for ap­prox­i­mately 20 min­utes un­til soft then blend un­til smooth and sea­son. 1. For the spinach fri­c­as­see, add the olive oil to a small fry­ing pan, heat gen­tly then fry the shal­lot and gar­lic to­gether un­til soft­ened. Add the wild mush­rooms and cook for a cou­ple of min­utes then add the spinach to wilt. 1. For the potato fri­c­as­see, turn the Emmalie pota­toes into bar­rels to re­veal the pink flesh. 2. Place on a tray with the olive oil and the pancetta and roast in a hot oven at 180° for five min­utes. 3. When ready to serve, re­move the cling-film from the beef and sea­son well. Heat the olive oil in a fry­ing pan and add the but­ter. When hot seal un­til a deep golden. 4. Roast in a hot oven at 180C for 16 min­utes. Re­move from oven and leave to rest. To serve Place a spoon­ful of cele­riac puree in the mid­dle of each plate, spoon around the fri­c­as­see of spinach and potato and fin­ish off slic­ing the bar­rel fil­let into four and putting a quar­ter on each plate.

AN­DREW NUT­TER

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