Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables

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Mark Jordan's exquisite beef fillet recipe is a wonderful way for advanced cooks to test their skills. The beef and lobster pair beautifully along with the baby vegetables.

First published in 2015




Jersey beef fillet

Salmon mousse


Pasta dough


Dauphinoise purée

Parmesan foam

  • 50ml of white wine
  • 150ml of double cream
  • 100g of Parmesan
  • salt
  • 1 dash of truffle oil

To plate


  • Hand blender
  • Food processor or blender
  • Fine sieve
  • Pasta machine
  • Pastry brush


For the Jersey beef fillet, trim any excess fat from the fillet with a sharp knife then roll the beef fillet tightly in clingfilm around 10 times and place in the fridge
For the salmon mousse, place the salmon into a food processor along with the peeled garlic and purée together; slowly add the egg whites while the machine is running until they have been incorporated. Remove the salmon from the blender and gradually push through a sieve to remove any sinew and bits of un-puréed meat
Wash the blender and place the salmon back into it. Gradually add the cream a little at a time, making sure not to add it too quickly. Remove the mousse from the blender and adjust the seasoning with the salt and five-spice. Place into the fridge until required but try to use the same day
Put the lobsters in a freezer. This will render them insensate. Boil some water. Once the lobsters are insensate, place each on its back with its claws tied and hold it firmly by the top of its head
Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail
Place the lobsters in a large pot of rapidly boiling water for 6 minutes. Remove the lobster from the water and allow it to cool enough for it to go into the fridge, then leave there until cold
Remove the claws from the lobster and crack them, making sure to keep the claw meat in one piece. Remove the tail from the body of the lobster and remove its shell by cracking between your hands and peeling the shell off gently
Using a sharp knife cut the lobster tails into small dice and place the meat into a mixing bowl. Add two spoons of the salmon mousse to the lobster mix, gently add the chives and set to one side. Check the seasoning
For the pasta dough, sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a ball
Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in clingfilm and place into the fridge for 1 hour
For the ravioli, start by rolling out the pasta – start at the largest setting and work your way down to the very lowest
Using a plain pastry cutter make eight discs of pasta. Place four of the discs in front of you and add a spoonful of the lobster and salmon mix into the centre
Using a pastry brush, brush around the edges with egg yolk to form a seal when they cook, then place the other discs on top of the ones with the lobster mousse and gently seal down trying to push out all the air and forming a flying saucer shape. Place in the fridge until needed
For the dauphinoise purée, peel and slice the potatoes then place into a saucepan with the remaining ingredients. Bring up to the boil and simmer until the potatoes are cooked
Place in a food processor and process until it is silky smooth. If it becomes too thick add a little more cream
For the Parmesan foam, reduce the white wine by half in a saucepan, add the cream and bring to the boil. Grate in the cheese and stir until fully melted. Remove from the heat, adjust the seasoning and add the truffle oil. Foam the Parmesan cream by using a hand blender
To serve, preheat the oven to 180°C/Gas mark 4. Start by cutting four even portions of the beef fillet – leave the clingfilm on. Season with salt and pepper and place into a hot sauté pan with a little oil, colouring top and bottom until golden brown (sauté the un-clingfilmed sides of the meat)
Place in the oven for 5 minutes then remove, slice some butter on top so it melts over and leave to rest for 2 minutes. While this is resting drop the ravioli into simmering salted water for 3 minutes
Remove the clingfilm from the beef and sauté it in a little oil all the way round until golden brown then remove from the pan and leave to rest. In the same pan add the lobster claw and the vegetables, gently mixing around to warm up and glaze
Place the beef fillet in the centre of each bowl or plate, arrange the vegetables around that and then sit the lobster claws on top of each fillet
Remove the lobster ravioli from the water then sit on top of the lobster claw, spoon over a little of the purée. Spread around some Parmesan foam and serve
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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