The Montagu Arms Hotel Beaulieu

Michelin Star RestaurantAA 4 Star Hotel

General Enquiries 01590 612324
Bedroom Reservations 01590 624467
Contact UsCheck Availability Book Now
Loyalty Club
Download Your Brochure

Eat The Seasons - February Recipe of the Month

 16th Jan 2014

Eat The Seasons - Feb Recipe of The MonthTake advantage of the delicious earthy nutty flavours of the Jerusalem artichoke whilst it is still in season and recreate this wonderfully flavoursome dish created by Head Chef of The Terrace Restaurant Matthew Tomkinson. This rustic dish makes for the most sumptuous of February suppers, perfect for an evening of wine and fine cuisine around the dining table with friends.  


Hatchet Herd Dexter beef with Jerusalem artichoke gratin

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


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.

the montague arms blog
join our mailing list
read our reviews
join us on facebook
1 Michelin Star RestaurantTwo AA RosettesPride of Britain Logo

© 2014 The Montagu Arms Hotel

The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
Powered By Intergage |