Pepper Crusted Fillet of Beef Recipe by Chef Gareth Mullins at The Marker Hotel

From Chef Gareth Mullins at the Marker Hotel, Restaurant and Bar, this Pepper Crusted Fillet of Beef recipe is accompanied by Gratin Potatoes, Wilted Greens, Grilled Garlic Mushrooms, Crushed Celeriac and Pepper Café au Lait.

Serves 4

Ingredients:

– 1.5kg of beef fillet, ask your butcher to trim all fat and sine off the meat
– 1 tbs of black, green and pink peppercorn ground in spice grinder
– 1 tbs Dijon mustard
– 1kg rooster potatoes
– 250ml cream
– 1 clove of garlic
– 20g parmesan
– 8 Portobello mushrooms
– Olive oil

Greens

– 200g green beans, topped and tailed
– 1 bunch kale
– 1 bunch cabbage
– Knob of butter

Crushed Celeriac

– 1 large celeriac or 2 small ones
– 2 sprigs of thyme
– 100ml cream
– 50 g butter, salt and pepper

Peppercorn Café Au Lait

– 100ml beef stock,
– 50ml brandy,
– 200ml cream
– Sprig of thyme
– 10g crushed black pepper
– 20g butter

Method:

Crushed Celeriac

1. Boil the celeriac with a sprig of thyme in half milk and half water until tender.
2. Pass through a colander and discard the cooking liquid.
3. Put back into a pot and crush with a potato masher with a little butter and season to taste with salt and pepper.

Garlic Potatoes

1. Preheat the oven to 180 degrees (Celsius). Bring the cream and garlic to the boil and set to one side.
2. Peel the potatoes and slice on a mandolin or as thin as you can with a shape knife with a thin blade. Mix the potatoes with the garlic cream and season.
3. Spoon the potatoes in a wide shallow dish evenly. Pour over the excess garlic cream. Scatter over the parmesan, this will give the potatoes a nice crust when finished.
4. Bake at 180 for 30-40 minutes until the potatoes are cooked.

Greens

1. Prep the greens and blanch in boiling salted water and refresh in plenty of iced cold water to stop the cooking.
2. To reheat, sauté in a little butter.

Beef Fillet

1. Before cooking, make sure to leave out of fridge for 30 minutes to allow meat to come to room temp.
2. Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the beef before placing in the pan.
3. Sear the beef on all sides until you have good crust, add in a knob of butter and baste the beef for a further minute – this helps enhance flavour and colour.
4. Place on a roast tray, brush with the Dijon mustard and roll in the crushed peppercorns. Roast in a hot oven 190, see timing below. After the beef is cooked allow to rest for at least 15 minutes before carving.
– Rare 20-25 minutes
– Medium rare 30-35 minutes
– Medium 35-40 minutes
– Well done about 50 minutes to an hour

Peppercorn Café Au Lait

1. To make the sauce, add a touch of butter to the pan where you seared the beef and sauté the diced shallots for 2 minutes until soft and translucent.
2. Deglaze the pan with the brandy, add the crushed peppercorns. Add the beef stock and reduce by half, add the cream and reduce again, take from the heat and add the butter. This will have your sauce rich and help to thicken it up.

Beef Recipe

RECIPE BY CHEF GARETH MULLINS

Chef Gareth Mullins The Marker HotelGareth is responsible for all menu design and food preparation in The Marker Hotel’s four kitchens which covers the Brasserie, the Rooftop Bar and Terrace, the Marker Bar and in-room dining.

With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.

The Marker Hotel The Marker Hotel

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