Roast Fillet of Beef, Braised Ox Cheek Ravioli, Root Vegetable Gratin, Parsnip & Ginger Purée, Red Wine Sauce
Food Main Courses
Matt Ellis, head chef, the Windmill Pub, Parbold
4 x 170g beef fillet steaks
PARSNIP AND GINGER PURÉE
2 parsnips, peeled & sliced with a mandoline
100g fresh ginger, peeled & sliced with a mandoline
100ml chicken stock
2 garlic cloves
BRAISED OX CHEEK
1kg ox cheeks, trimmed
1ltr beef stock
500g vegetable mirepoix (2 carrots, 2 shallots, 3 celery sticks, chopped)
3 garlic cloves
ROOT VEGETABLE GRATIN
1 sweet potato
1 butternut squash
3 garlic cloves
1 nutmeg, grated
2 rosemary sprigs
1 tbsp olive oil
RED WINE SAUCE
500ml red wine
2 star anise
- PARSNIP AND GINGER PURÉE: Place ingredients in a pan and simmer until all vegetables are soft. Blend and pass through a fine sieve and season.
BRAISED OX CHEEK: Seal the ox cheek in a hot pan, and add stock, rosemary, vegetable mirepoix and garlic. Cover and braise for 4 hours. Leave to cool slightly in the stock before flaking and rolling into balls. Chill in the fridge for 1 hour. Reserve stock for red wine sauce.
- ROOT VEGETABLE GRATIN: Slice all vegetables with a mandoline. Bring cream, garlic and rosemary to the boil. Season. Layer the vegetables with the cream and cook at 150°C for 1 hour or until vegetables are soft. Press under a weight in the fridge to get even portion.
- RAVIOLI: Blend all ingredients together to make pasta dough. Rest in the fridge for 1 hour. Roll finely. Add balled ox cheek and assemble into 8 ravioli - sealing all the edges and making sure there are no air pockets.
RED WINE SAUCE: Skim excess fat off reserved beef cheek stock. Caramelise trim from beef fillets in a hot pan and add red wine, star anise and honey. Reduce to almost 100ml. Add the beef stock and reduce to thicken. Pass through muslin cloth and a fine chinois to achieve a glossy thick rich red wine sauce.
- TO ASSEMBLE: In a hot pan, seal fillets all over to colour and caramelise. Add a knob of butter and baste the meat. Cook to required consistency. Heat the purée. Heat the gratin for 6 minutes at 200°C. Blanch ravioli in boiling water for 3 minutes. Drain ravioli and prepare some parsnip crisps for texture. Peel with a speed peeler and deep fry at 150°C till golden brown. Drain on paper and season. Puree the plate and place the ravioli, fillet and gratin on top in a row. Add the sauce and place the parsnip crisps on top.