Beef Fillet Recipe & Jerusalem Artichoke Gratin

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

Main
easy
4
1 hour 10 minutes

PT1H10M

In this beef fillet recipe, Matthew Tomkinson uses Jerusalem artichokes with bacon to serve alongside deliciously-cooked beef to create a rustic dish perfect for a sumptuous supper.

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Ingredients

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Imperial

Hatchet Herd Dexter

1 short fillet of Dexter beef, tail end removed
200g of rainbow chard, washed and picked
20g of butter
salt
pepper

Artichoke gratin

200g of Jerusalem artichoke, peeled and sliced
100g of smoked bacon, boiled and diced
25g of butter
85ml of double cream
85ml of milk
40g of Parmesan, grated
4 chives, finely chopped
salt
pepper

To plate

85ml of beef stock, reduced
20ml of Madeira

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Method

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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
salt
pepper

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

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
salt
pepper

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
salt
pepper

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Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).