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To make the artichoke gratin, fry the bacon cubes in the butter until crispy. Drain and set aside
100g of smoked bacon
25g of butter
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
200g of Jerusalem artichoke
85ml of double cream
85ml of milk
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
40g of Parmesan
4 chives, finely chopped
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
1 short fillet of Dexter beef
While the beef rests, grill the gratins and sauté the chard in the butter until wilted and tender. Season and set aside
200g of rainbow chard
20g of butter
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
85ml of beef stock
20ml of Madeira
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