Hatchet Herd Dexter beef with Jerusalem artichoke gratin

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.

First published in 2015

Ingredients

Metric

Imperial

Hatchet Herd Dexter

Artichoke gratin

To plate

  • 85ml of beef stock, reduced
  • 20ml of Madeira

Method

1
To make the artichoke gratin, fry the bacon cubes in the butter until crispy. Drain and set aside
2
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
3
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
4
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
5
While the beef rests, grill the gratins and sauté the chard in the butter until wilted and tender. Season and set aside
6
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

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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