Watch the second recipe in this collection with Derry Clarke, the Samsung Home Appliances Brand Ambassador. Derry shows us how to achieve restaurant quality beef filet and as usual, it requires an obsessive attention to detail!
Beef fillet, carrot and star anise purée, truffled cabbage, onion leaves
– 6 large carrots, peeled and diced
– 100ml carrot juice
– 100g butter
– 1 tbsp star anise wrapped in muslin cloth
1. Melt the butter with the carrot juice in a sauce pan over low heat.
2. Add the carrots and star anise and cover pot with tight fitting lid, simmer for 30/40 mins til carrots are tender.
3. Strain carrots and keep juice.
4. Liquidise carrots till smooth, add some of the cooking liquid if mixture is a little dry.
– 1 small head of York or savoy cabbage, cleaned, leaves removed, cut into strips and blanched
– 10g grated fresh truffle
– 2 tbsps truffle oil
– 1 shallot peeled and diced
– 150ml chicken stock
– 150ml cream
– 60g butter
1. Heat a sauce pan and melt the butter and truffle oil, gently cook the shallots.
2. Add the chicken stock and reduce by half, add the cream and reduce by half.
3. Add the strips of cabbage and the grated truffle.
4. Season with sea salt and freshly ground pepper.
– 2 small onions
– 2 tbsps vegetable oil
1. Cut onions in half lengthways, heat oil in pan and place onions flesh side down and cook until you have almost black colour.
2. Place pan in the oven for 5 min at 150 degrees Celsius.
3. Remove from oven and gently remove the layers of onion, discarding the skin.
– 1kg of beef fillet, trimmed and wrapped tightly in cling film. Set in fridge for a few hours.
– 1 tbsp sea salt
– 2 tbsps cracked black pepper
1. Remove cling film from beef, pat dry with a paper towel and sprinkle beef evenly with the salt and pepper.
2. Heat a large pan, add vegetable oil or rapeseed oil and seal beef on all sides.
3. Place in oven at 180 degrees Celsius for 15 min for rare, 20 min for med and 30 min for well done. Remove and leave to rest for 20 min.
4. To plate – slice beef thickly, spoon some of the carrot purée, then the cabbage, place beef on top then add the onion.
Derry and Sallyanne Clarke married in 1987 and opened l’Ecrivain Restaurant in July 1989. They have had several transformations and now l’Ecrivain stands on the site of two old Georgian Coach Houses/Mews in its own charming courtyard. Over 26 years on, l’Ecrivain is going from strength to strength.