Thursday 14th December 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 15 minutes

Ingredients
4 tournedos of beef fillet – 180g each
8 baby courgettes
4 baby red onions
4 baby white onions
16 baby carrots
500g Lincolnshire Poacher butter
1 tablespoon chopped fresh lovage
1 teaspoon chopped fresh lemon thyme
Salt to taste

For the puree:
250g fresh watercress
1 large potato, thinly sliced
1 clove of garlic, peeled and chopped
100g butter
500ml of vegetable stock
100ml double cream
Pinch ground nutmeg
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted fillet of Lincolnshire beef, Lincolnshire Poacher butter glazed baby vegetables with watercress and potato puree

METHOD
To make the puree: Place the potato and garlic with the butter and cook for 2 minutes on medium heat. Add the stock and cook for 5 minutes. Season with salt, pepper and ground nutmeg. Cook on low for 7–10 minutes, add the washed watercress and cream and cook for 2 minutes. Pass in a blender and purify until smooth.

Blanch all the vegetables in salted boiling water for 5 minutes. In a non-stick pan melt the butter on low heat, add the blanched vegetables and cook on low for 3–5 minutes add little water if necessary. Add the herbs and serve.

Season the fillets with salt and pepper.

Heat a non-stick pan on medium, add little oil and pan roast the fillets for 1 minute on both sides. Put on a baking tray and bake at 190C hot oven for 5–7 minutes, depending on doneness.

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