Beef with Jerusalem Artichoke Gratin Recipe
29th Nov 2017
Eat the seasons with December's delicious recipe - Hatchet Herd Dexter beef with Jerusalem Artichoke Gratin.
Ingredients
Hatchet Herd Dexter
- 1 short fillet of Dexter beef, tail end removed
- 200g of rainbow chard, washed and picked
- 20g of butter
- salt
- pepper
Artichoke gratin
- 100g of smoked bacon, boiled and diced
- 25g of butter
- 200g of Jerusalem artichoke, peeled and sliced
- 85ml of double cream
- 85ml of milk
- salt
- pepper
- 40g of grated Parmesan
- 1/2 chopped chive, finely
To plate
- 85ml of beef stock, reduced
- 20ml of Madeira
Method
1. To make the artichoke gratin, fry the bacon cubes in the butter until crispy. Drain and set aside
2. Place the artichokes in a small saucepan with the cream and milk, bring to a gentle simmer and cook until tender but still holding their shape. Drain the artichokes and put the liquid back onto the stove to reduce. When creamy, add the artichokes and bacon and season
3. Divide this mixture between four small heatproof pots or ramekins and top with the cheese and a sprinkling of chives, and when ready place under the grill and cook until golden
4. Preheat the oven to 220°C/Gas mark 8. Season and seal the beef in a hot, oven-proof pan, then place in the oven until cooked to your liking (8 -10 mins will give medium rare). Allow to rest and cut into 4 generous portions
5. While the beef rests, grill the gratins and sauté the chard in the butter until wilted and tender. Season and set aside
6. Place the chard onto a warm plate and top with a piece of the beef. Season the cut surface of the meat and place a gratin alongside. Warm through the beef jus and add the Madeira, then spoon over and serve.
Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantasic Head Chef and Roux Scholar Matthew Tomkinson do the work? Book directly on 01590 612324 or
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