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

Mark Jordan

Mark Jordan

24th September 2015

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

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Don’t be scared about the clingfilm on the beef fillet as it helps keep the shape while the meat is cooking in the oven – the melting point of clingfilm is far higher than the oven will get so it will not melt.


  • Jersey beef fillet:
  • 1 Jersey beef fillet
  • Salt and pepper
  • Vegetable oil
  • Lobster:
  • 2 x 500g lobster
  • 150g salmon mousse (see below)
  • 1 handful chives, chopped
  • Salt and pepper
  • Ravioli:
  • 250g pasta dough (see below)
  • 1 egg yolk, beaten
  • Dauphinoise purée:
  • 200g potatoes
  • 300ml double cream
  • 1 clove garlic
  • Salt and pepper
  • Parmesan foam:
  • 100ml white wine
  • 300ml double cream
  • 200g parmesan cheese
  • Salt
  • Few drops truffle oil
  • Pasta dough:
  • 500g pasta flour
  • 12 egg yolks
  • Pinch salt
  • Salmon mousse:
  • 150g salmon meat, diced
  • 1 clove garlic
  • 2 egg whites
  • 300ml double cream
  • Salt, to taste
  • 1 pinch five-spice
  • To serve:
  • Butter, as required
  • 1 bunch baby carrots, peeled
  • 1 bunch baby leeks, peeled
  • 1 bunch baby turnips, peeled
  • 1 bunch baby beetroot, peeled
  • 1 bunch asparagus, peeled
  • Red wine beef jus
  • Parmesan foam


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.


Place the lobsters upside down into 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.


Start by rolling out the pasta as for tagliatelli or linguini – 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.

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.

To serve:

Preheat the oven to 180°C.

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.

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.

Heat up the jus.

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 and place into the jus then sit on top of the lobster claw, spoon over a little more of the jus and add some purée.

Spread around some parmesan foam and serve.

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 and then 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.

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.

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.