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Beef with Northern English Touch

5 from 5 votes
Prep Time 1 hr
Cook Time 3 hrs
Rest Time 2 hrs
Total Time 6 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 163 kcal

Ingredients
 

For the meat:

  • 1,2 kg Beef fillet
  • 50 g Wild garlic
  • 4 Discs Loaf
  • 200 g Pine nuts
  • Mild mustard
  • Salt
  • Pepper
  • Olive oil

For the sauce:

  • 100 g Beef fillet
  • 4 Pc. Carrots
  • 4 Pc. Onions
  • 4 Pc. Red onions
  • 100 g Celery root
  • Red wine
  • 1 tbsp Plum jam
  • 1 tsp Tomato paste
  • Salt
  • Pepper
  • Walnut oil

For the pea puree:

  • 1 kg Frozen peas
  • 90 g Butter
  • 1 Pc. Garlic bulb

For the gnocchi:

  • 450 g Potatoes
  • 15 g Tarragon
  • 150 g Flour
  • 1 Pc. Egg
  • Salt
  • Pepper
  • 50 g Butter

For the Yorkshire puddings:

  • 240 g Flour
  • 300 ml Water
  • 300 ml Milk
  • 2 Pc. Eggs
  • 1 pinch Salt

For the horseradish sauce:

  • 75 g Horseradish fresh
  • 2 tsp Natural yoghurt
  • 1 tbsp Cream
  • 1 tbsp Lemon juice

Instructions
 

The sauce:

  • Dice all the ingredients for the sauce and fry briefly in walnut oil. Add tomato paste and plum jam. Now deglaze with plenty of red wine and let it boil.
  • Simmer at a low temperature for about 3 hours and keep adding water (approx. 4 glasses in total). Stir occasionally.
  • Remove the meat if possible and strain the rest with a liquor or a sieve. Season to taste with salt and pepper.

The pea puree:

  • Put the peas on top and cook until cooked. Drizzle the garlic cloves with oil and place in the preheated oven (approx. 150 degrees) for 20 minutes.
  • Squeeze out the cooked garlic cloves and puree with the peas and butter in a blender. Then put through a sieve or a soft Lotte into a saucepan.

The Yorkshire Puddings 1:

  • Mix the flour and salt. Whisk the eggs and add them.
  • Mix the water and milk and use the hand mixer to gradually mix the egg-flour mixture into a smooth, liquid dough. Chill in the refrigerator.

The gnocchi:

  • Peel the potatoes, dice them large and cook them in salted water. Then press through a potato press into a large bowl and allow to cool.
  • In the meantime, chop the tarragon and add to the potatoes with the flour, the beaten egg and salt and knead into a dough.
  • Shape the dough into a roll with a diameter of 2 cm and cut into gnocchi with a knife. Bring the salted water to the boil and blanch the gnocchi for about a minute, place on a baking sheet with baking paper and allow to cool.

The horseradish sauce:

  • Peel and finely grate the horseradish, mix with all the other ingredients and put in the refrigerator.

The Yorkshire Puddings 2:

  • Take the Yorkshire Pudding Mix out of the fridge. Preheat oven to 200 degrees. Pour oil into a muffin pan so that the bottom of the pan is covered.
  • Heat the mold with the oil in the oven and then quickly pour 2/3 full of the mix; it must hiss! Leave in the oven for about 30-40 minutes until they have risen and are golden brown.
  • Take out of the oven and turn the oven down to 150 degrees. The Yorkshire puddings are put back in the oven just before serving so that they are served warm.

The meat:

  • Take the meat out of the refrigerator about 2 hours before searing. Rub with olive oil, salt and pepper. Now prepare the crust. To do this, dry the bread in the oven, then cut off the edges and grind in the blender.
  • Chop the wild garlic, lightly roast the pine nuts and chop them too. Mix everything together. Sear the meat on all sides and then brush with the mustard.
  • Then roll in the crust and place in the preheated oven at 150 degrees for about 40 minutes until it has reached an internal temperature of about 57 degrees (medium). Then take it out and let it rest briefly.
  • In the meantime, heat the sauce and pea puree, fry the gnocchi in butter. Take the horseradish sauce out of the refrigerator and pour it into a piping bag. Cut the meat into pieces 2-3 cm thick and then arrange everything on the plate.

Nutrition

Serving: 100gCalories: 163kcalCarbohydrates: 11.7gProtein: 11.4gFat: 7.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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