Beef fillet with blue cheese mousse

servings6
2 hours 30 minutes

Ingredients

Beef fillet

  • 6 beef fillets, each weighing 160g
  • vegetable oil
  • salt to season

Blue cheese mousse

  • 200g of Roquefort cheese
  • 200g of blue cheese, cows milk
  • 150g of courgette, peeled and diced
  • 2 garlic cloves, minced
  • 150g of chicken breast, boneless and skinless
  • 1 egg
  • 375ml of double cream
  • 5g of salt
  • 50ml of olive oil

Horseradish mash

  • 600g of Maris Piper potatoes, peeled and largely diced
  • 100g of butter
  • 50g of creamed horseradish
  • 2 tsp salt
  • 2 tsp sugar

Wild mushrooms

  • 400g of wild mushrooms
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 garlic cloves, crushed
  • 100ml of sunflower oil

Spinach and leeks

  • 200g of leek, sliced lengthways
  • 500g of baby spinach leaves
  • 40g of butter
  • 1 nutmeg, fresh and ready to grate
  • salt to season

Turned carrots

  • 4 large carrots
  • salt

Garnish

  • 1 baby fennel, finely sliced
  • 1 sprig of fresh rosemary

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
  • 600g of Maris Piper potatoes
  • salt
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
  • 150g of courgette
  • 2 garlic cloves
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
  • 150g of boneless and skinless chicken breast
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
  • 1 egg
  • 200g of Roquefort cheese
  • 200g of blue cheese
  • 375ml of double cream
  • 5g of salt
5
Drain the potatoes. Mash them while adding the butter, horseradish, salt and sugar. Mix well and pass through a drum sieve
  • 100g of butter
  • 50g of creamed horseradish
  • 2 tsp salt
  • 2 tsp sugar
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
  • 400g of wild mushrooms
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 2 garlic cloves
  • 100ml of sunflower oil
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
  • 40g of butter
  • 200g of leek
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
  • 500g of baby spinach leaves
  • 1 nutmeg
  • salt to season
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
  • 4 large carrots
  • salt
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
  • 6 beef fillets
  • vegetable oil
  • salt to season
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
  • 1 baby fennel
  • 1 sprig of fresh rosemary