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Fathers Day Recipe Idea

26th Apr 2019

This Father’s Day, give your Dad the gift of a full (and satisfied) stomach with Head Chef Matthew’s succulent beef dish - a good meal lets him know how grateful you.



  • 4 x 8oz Beef fillet
  • 1 x large beef cheek

For the walnut puree & crispy shallots

  • 100g walnuts
  • 100g water
  • 100g white wine vinegar
  • 100g sugar
  • 2 x shallots
  • Oil

For the pickled onion petals

  • 1 x Roscoff onion
  • 100g water
  • 100g white wine vinegar
  • 100g sugar

For the pepper sauce

  • 10kg chicken carcass
  • Water just enough to cover the bones
  • 100g crushed pepper
  • 200ml red wine
  • 200ml port
  • 100g red currant jelly
  • 2 x shallots

For the onion puree

  • 2 x onions
  • Salt
  • 200ml cream

For the beer braised onions

  • 1 x onion
  • 1 x bottle of Dark Destroyer Beer

For the garnish

  • 12 pieces of cavolo nero
  • Olive oil
  • Salt
  • 1 x onion
  • Butter
  • Thyme



To prepare the beef:

  1. Firstly cut the large beef cheek into 4 pieces and braise
  2. Roast the beef fillet Chef sources his beef locally from Pondhead Farm in Lyndhurst
  3. Top the beef cheek with pickled walnut puree and crispy shallots
  4. Place the beef fillet across the plate


To make the pickled walnut puree and crispy shallots:

  1. 100g roasted walnuts blended with 200ml of pickling liquid (100g water, 100g white wine vinegar, 100g sugar)
  2. Slice 2 x shallots and deep fry until crispy at 160oc


To make the onion petals:

  1. Take 1 x Roscoff onion and pickle the onion petals with 100g water, 100g white wine vinegar, and 100g sugar then vac pack and leave to pickle


To make the pepper sauce:

  1. Take the 10kg chicken carcass and cover with water to make the stock
  2. Cook 2 shallots until golden, add 100g crushed pepper, 200ml red wine, 200ml port and 100g red currant jelly and cook until dry. Add 2L chicken stock and cook down until desired consistency. Pass through a sieve and serve


To make the onion puree:

  1. Slice 1 x onion and sweat down with oil and cook until soft. Blend in the blender with a little cream and season with salt


To make the beer braised onions:

  1. Slice 1 x onion until soft and dry, add 1 x bottle of Dark Destroyer Beer from Cracklerock Brewing Company in Botley Southampton


On the plate

  1. Take 1 x onion cut in half and roast in a pan with butter and thyme peel the petals of the onion and scatter on the plate
  2. Pipe onion puree around the plate
  3. Place the beer braised onions around the plate
  4. Served with Terrace Garden Cavelo Nero blanched and dressed with olive oil and salt
  5. Finished with pepper sauce


Head Sommelier, Sergio dos Santos recommends pairing it with a delectable Syrah wine by Charles Helfenbein from the North Rhône Valley in France.



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