Tuesday 29th September 2020
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Serves 4
Preparation time: 20 minutes
Cooking Time: 90 minutes

4 6oz fillet steaks
100g dried shiitake mushrooms
1 jointed oxtail (braised with carrot, onion, celery, leeks, thyme, bayleaf, red wine)
200g silverskin onions
100g pancetta lardons
500g button mushrooms
285g self-raising flour
125g suet
1 tsp baking powder
500ml chicken stock (reduced by 2/3rds)
500ml of double cream
1 savoy cabbage shredded
2 drops white truffle oil

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

Pan fried shiitake seasoned fillet steak, oxtail bourguignon suet pudding, with truffle creamed savoy cabbage.

Mix the flour, suet and baking powder with salt and pepper and bind with warm water until a dough-like consistency.

Grease 4 pudding moulds and line with suet mix. Set aside.

Ensure all liquid is strained from braised oxtail and transfer stock to a saucepan and reduce by 2/3rds.

Meanwhile sauté pancetta lardons, button mushrooms and silverskin onions until golden.

Flake oxtail and add to pancetta mix add reduced oxtail stock and place in prepared moulds until 2/3rd full.

Fold over excess pastry to make a lid for the suet pudding. Bake in a bain marie for 80 minutes at 180 degrees Celsius.

In boiling, salted water place cabbage for 1 minute and refresh in cold water.

Bring chicken stock and cream to the boil, add truffle oil, season. Set aside ready for service.

Blend shiitake mushrooms to a powder.

Season fillet steaks with salt, pepper and shiitake powder. Pan fry steaks to cooked preference and rest.

Add cabbage to truffle cream and heat. Turn out suet puddings and arrange on plate with the cabbage and steak.

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