Hereford beef fillet with white asparagus, mustard greens, confit garlic and Parmesan

  • Main
  • medium
  • 4
  • 3 hours, Plus overnight resting time

PT3H

First published in 2022
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Ingredients

Metric

Imperial

Beef sauce

Beef Sauce Infusion

Beef dripping potato terrine

Confit Garlic Emulsion

  • 150g of egg yolk
  • 1 tbsp of white wine vinegar
  • 1 tbsp of Dijon vinegar
  • 500ml of vegetable oil
  • 1 tsp salt
  • 2 bulbs of garlic, cloves peeled

White Asparagus

Parmesan Crust

Spinach and Mustard Greens

Beef Fillet

Garnish

1

The day before you want to eat, heat the oil in a large stock pot and cook the beef trimmings over a medium-high heat until caramelised. Sieve the meat and reserve the cooking fat for the potato terrine

2

Lower the heat and add the diced carrots and onions to the same pan, then cook gently for 10 minutes. Add the vinegar and cook for a further 5 minutes, then add the wine. Cook until the liquid has reduced by two thirds. Add the browned meat trim and the beef and chicken stock, then turn up the heat. Just before the liquid comes to a boil skim off any foam

3

Simmer for 2 hours then pass through a fine sieve into a fresh sauce pan and reduce to a sauce consistency. Leave to cool before passing through a sieve again and placing in the fridge

4

The beef dripping terrine should also be prepared the day before, as it needs to rest overnight. Start by preheating the oven to 180c and lining a 20 x 15cm baking tin with parchment paper. Heat the olive oil in a heavy based pan over a medium heat before adding the onions with a pinch of salt. Cook the onions until soft, then add the thyme and butter and cook for 10 more minutes over a low heat, with a lid on. Once the onions are golden, remove the thyme, add a splash of sherry vinegar and cook for a further 2 minutes. Set aside to cool 

5

Arrange the thinly sliced potato neatly in the pan by overlapping them. Once you have completed a layer, brush some of the reserved beef drippings onto the potatoes, before beginning another layer. After the third layer, add the onion mix in an even layer before carrying on with the potatoes. Once done, sprinkle with salt and pepper, cover with baking parchment and tin foil, and cook in the oven for an hour. When ready, you should be able to pierce with a knife without resistance. Leave to cool for an hour and then place something heavy on top and press overnight

6

The garlic confit emulsion can also be prepared the day before, if you like. Cook the garlic on a very low heat in a pan covered with 200ml of the oil until soft - around 30 minutes. Once cold, press through a sieve and leave to one side

7

Whisk the egg yolks, Dijon vinegar, white wine vinegar and confit garlic together for a minute or two, until thick and pale. Gradually add 300ml vegetable oil in a steady stream, whisking constantly, until thick and glossy (if it splits add a few drops of water and whisk it back together again). Add salt to taste

  • 150g of egg yolk
  • 1 tbsp of white wine vinegar
  • 1 tbsp of Dijon vinegar
  • 300ml of vegetable oil
8

Place the garlic emulsion in a piping bag in the fridge and remove 30 minutes before serving. This can be stored for up to three days

9

To make the Parmesan crust, use a food processor to blend the bread crumbs, melted butter and some salt and pepper with the Parmesan and the Beaufort cheeses

10

Transfer the Parmesan mixture to a mixing bowl and stir in the thyme, then empty the mix onto a large board (that can fit in your fridge) lined with baking paper. Cover it with another sheet of paper and flatten out with a rolling pin (to the thickness of a pound coin). Leave in the fridge to set for 2-3 hours. If you wish to serve the terrine in smaller pieces, cut the crust to the same shape once it has set 

11

Remove the fillet of beef from the fridge to come up to room temperature before cooking and preheat the oven to 185°C. Place the sauce in a saucepan with the palm sugar, datterini tomatoes, thyme leaves and black peppercorns and bring to a gentle simmer. Cook for 10 minutes, then strain and set to one side 

12

Heat an oven proof frying pan for cooking the beef. While this is heating up, place the herbs on top of the beef, then lightly tie them onto the beef using string. Heat a splash of olive oil in the pan, season the beef evenly with salt and, once smoking, carefully place it in the pan. Sear well on all sides then slightly lower the heat and add the butter and garlic. Baste with the butter for 1 minute, then place the beef on top of the garlic and cook in the oven for 8-12 minutes (depending on the thickness of the fillet). Put the potato terrine in the oven to cook at the same time

13

Remove the beef and potato terrine from the oven to rest (if the potato needs a little longer to cook, leave it in the oven while the beef is resting)

14

Combine the water, milk, thyme and lemon zest strips with some salt in a saucepan and bring to the boil. Add the asparagus and cook for 3-4 minutes, then drain

15

To cook the spinach and mustard greens, melt the butter in a frying pan and gently cook the spinach and mustard greens on a medium heat, until wilted 

16

Preheat a grill until hot, then place the crust onto the potato terrine and put under the grill for 2 minutes to gratinate. Place the saucepan of sauce onto a medium heat to warm up.

17

Lightly toast the mustard leaves, either on a BBQ or in the oven at 160°C/gas mark 3

  • 4 mustard leaves
18

To serve, carve the beef into 4 thick slices. Divide the spinach between the 4 plates, and place the slices on top, sprinkled with sea salt. Pipe some of the garlic emulsion onto each plate, and place the asparagus beside the beef. Place the terrine beside the emulsion, pour the sauce in between the beef and the asparagus and add a few drops of good quality olive oil into the sauce on the plate. Finish with a fresh crack of pepper over the emulsion and a spoon of hot sauce over the beef. Garnish with the wild garlic flowers and marigolds 

First published in 2022
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