Try our February Recipe of The Month 2023, Dexter Beef Fillet, Nicola Potato Rosti, roasted Vegetables with Sauce Bordelaise.
Serves: 2 people
Prepping time: less that 20 minuets
Cooking time: 30 minuets
Ingredients:
Dexter Beef fillet (from Graffham):
2 x 150g Beef fillets
Oil
Butter
Thyme
Salt and pepper
Sauce Bordelaise:
2 shallots, finely diced
1 sprig of thyme
200ml red wine, preferably Bordeaux
250ml beef stock
Vegetable oil
Salt and pepper
Potato Rosti:
2-3 Mereworth Nicola potatoes, pre-baked in the skin
Salt and pepper
Butter for frying
Roasted Leek, Carrot, Parsnip, and Savoy Cabbage:
1 Mereworth leek, just the white, cut in half and washed to remove any dirt, then dried.
1 small Mereworth savoy cabbage, stems removed and cut into ribbons.
2 small Mereworth carrots
2 small Mereworth parsnips
Oil
Salt and pepper
Directions:
For the beef:
1. Take out your beef fillet 20 minutes before you are ready to cook it and preheat a fan oven to 180 degrees C.
2. Just before cooking season the beef with salt and pepper.
3. In a hot pan add the oil and carefully place the beef fillets in.
4. Caramelise the beef fillet on all sides.
5. Put into the preheated oven for 10 minutes for a medium finish.
6. Allow the beef to rest for at least 10 minutes.
7. Heat back through the oven for 2-3 minutes before serving.
For the potato rosti:
1. Grate the baked potato into a bowl and season with salt and pepper. Mix well and shape into disks approximately 10cm wide.
2. In a frying pan melt the butter and add the potato disks.
3. Keep on an even heat for approximately 5 minutes. When golden brown, turn and repeat.
For the roasted leek, carrot, parsnip, and savoy cabbage:
1. In a medium pan add the oil and then leek, face down. Cook until nicely golden and caramelised.
2. Put the leek in the oven at 180 degrees C for 10 minutes.
3. Peel and roast the carrots and parsnips in a pan. Transfer to the oven for 10 minutes, until tender.
4. Saute the savoy cabbage in a small amount of oil and butter. Season.
For the Sauce Bordelaise:
1. Slowly fry the shallots in a small amount of vegetable oil until soft.
2. Add the thyme and then the red wine. Increase the heat and reduce by two thirds.
3. Add the beef stock and bring to the boil. Reduce the heat and simmer till reduced byhalf and the sauce has thickened.
4. Add salt and pepper as required
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