Beef and blue cheese is an indulgent combination, and in this beef with blue cheese mousse recipe the partnership is well supplemented by horseradish mash, wild mushrooms and spinach and leeks. The mousse itself is made of chicken breast and courgettes as well as blue cheese, and this dish can be served as a hearty main on a wintery evening. This recipe serves 6 so why not rustle up for a group of friends or family - they will be eternally grateful

Method
1.
Place the potatoes in a saucepan with lightly salted cold water and bring to the boil. Reduce to a simmer for around 30 minutes or until the potatoes are fully cooked
2.
Meanwhile, heat the oil in a heavy-based pan over a medium to low heat. Add the courgette and garlic and cook until tender - stir frequently to avoid browning. Remove from the pan and set aside to cool
3.
Trim the chicken and dice into medium-sized cubes. Place in the food processor and blend until smooth. Add the cooled courgette to the food processor and blend until smooth
4.
Add the egg and salt, Roquefort and another blue cheese, and blend into a smooth paste. Add the cream and blend again – be careful not to over mix as the cream will split. Form into quenelles and steam for 12-15 minutes, set aside for later use
Quenelling
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape
5.
Drain the potatoes. Mash them while adding the butter, horseradish, salt and sugar. Mix well and pass through a drum sieve
6.
Place in a saucepan to reheat and cover the surface with baking parchment to keep moist. Combine with a little hot water when reheating to serve
7.
For the mushrooms, heat the oil in a frying pan and once hot, add the mushrooms and sauté for 1 minute before adding the garlic, thyme and rosemary
8.
Cook for about 5 minutes more, or until tender. Set aside to keep warm
9.
For the spinach and leeks mixture, place a heavy pan over a medium heat and add the butter. Add the leeks and cook for 5 minutes, or until tender
10.
Add the spinach and season with a pinch of grated nutmeg and some salt. Transfer to a colander to drain and set aside in a warm place
11.
For the carrots, cut each one into four, by first cutting in half lengthways and then across the middle. Use a peeler or paring knife to shape each piece into a barrel shape
12.
Cook in boiling salted water for 10 minutes or until the carrots are cooked but still firm. Drain and keep warm once cooked
13.
Preheat the oven to 180°C/gas mark 4. Heat the oil in an oven-proof frying pan until smoking. Sear the beef fillets for 1 minute on each side, or until golden brown
14.
Place the beef in the oven for 4-5 minutes to achieve a medium rare finish - you can cook for longer if you prefer steak well done. Allow to rest for 5 minutes before serving - reserve the pan juices
15.
To serve, place a bed of the leek and spinach mix in the middle of each plate, lay the beef fillets on top. Add the blue cheese mousse on top of the beef and a quenelle of the horseradish mash alongside
16.
Arrange the carrots next to the mash and the mushrooms with the mousse. Garnish with a sprig of rosemary and sliced fennel. Drizzle with pan juices and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Beef and blue cheese recipe with a medium and round red wine, a spicy and rich red wine, or a full bodied red wine

Ingredients

Beef fillet

Blue cheese mousse

Horseradish mash

Wild mushrooms

Spinach and leeks

Turned carrots

Garnish

Equipment

  1. Food processor or blender
  2. Drum sieve

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Marcello Tully's beef with blue cheese recipe provides an extravagant and hearty main fit for a wintery dinner party or Sunday lunch

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