Fillet of Beef, mini braised pudding, Colcannon, roots, braising gravy

Rob Kennedy

Rob Kennedy

22nd August 2018
Rob Kennedy

Fillet of Beef, mini braised pudding, Colcannon, roots, braising gravy

This recipe was featured on the BBC's Royal Recipes. Serves 4.

Ingredients

  • 4 - 170grm fillet of Beef
  • 100g SR flour
  • 50g Beef Suet
  • 60ml water
  • 100gr Ox cheek
  • 4 Shredded green Savoy leaves
  • 1 finely sliced onions
  • 50ml double cream
  • ½ Lemon
  • Equal Handful of roots = Baby Carrots – turnips – small onions
  • 100g peeled Red skin potatoes
  • 75grm butter
  • 1 of each Rough chopped braising Veg (Carrot/celery/onion/tomato/thyme sprig/garlic bulb)
  • I pint beef stock
  • Good splash of red wine (Optional)
  • Tsp tomato puree
  • 2 star anise
  • Watercress
  • Horseradish Powder

Method

In advance:
Make your pastry by mixing together flour, suet, water, pinch of salt. Knead to a dough and rest in the fridge. Roll into small discs about 3mm thick. These will be the base of your puddings.
Cooking the pudding:
Caramelise the Ox cheek and braising vegetables until golden brown, add thyme, star anise, add beef stock and tomato puree. Cover and bring to the boil, braise for 6 ½ hours in an oven set at 150c.
Remove tender cheeks and leave to cool. Strain rich gravy and set aside for service, reduce to thicken if required.
Break up beef cheek meat and blend with a little braising gravy to flavour. Place tender beef mix into the prepared discs of suet pastry and mould into small pudding.
Cling film each pudding, tie a knot and steam for 50 minutes.
Beef Fillet:
Marinade beef fillets for 12 hours, thyme, garlic star anise. Lightly seal in rapeseed oil/butter and Maldon seasoning. Roast on a baking tray in the oven at 180c for about 5 minutes rare or 8 minutes medium.
Potatoes/Vegetables/Sauce:
Boil, pan dry and mash potatoes adding butter and cream for richness.
Serve with root vegetables, sauté creamy savoy with onions. Finish dish with rich braising sauce, fresh watercress and horseradish.
Rob's tips...
Use any leftover vegetables, pastry or meat to make another great pudding!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.