The first in a series of recipes from the recent Take 3 Chefs event held at The Victoria Hall, Settle.

Beef Fillet & Wild Mushroom Hotpot, Richard Wright, Craven Arms, Giggleswick

A great recipe from Richard Wright – Head Chef, The Craven Arms, Giggleswick (formerly The Old Station) which will be opening before Christmas!

Fillet of Beef and wild mushroom hotpot with buttered Savoy cabbage

Ingredients:-

• 700g Fillet steak
• 50g Shallots
• 200g Wild mushrooms
• 120g Yorkshire blue cheese
• 500ml Double cream
• 50ml Port
• 500g New potatoes (cooked and sliced)
• Salt and pepper
• 50g Melted butter
• 50g Butter
• 700g Savoy cabbage
• 1tsp Mustard seeds

Method

1. Slice the fillet steak into 12 even sized pieces.
2. Peel and slice the shallot, Wash and slice the wild mushrooms.
3. Shred the Savoy cabbage.
4. In a heavy based frying pan heat a little oil, season the steak and seal on both sides. About 1 minute on either side should be sufficient. Remove from the pan and rest on a plate.
5. In the same pan sweat the shallots until soft, add the wild mushrooms and cook for a further 2-3 minutes.
6. Add the port and stir over a high heat until it has almost fully reduced.
7. Add the cream and simmer for 3-4 minutes. Season.
8. Place the steak into a shallow casserole pot. Pour over the sauce.
9. Lay the new potatoes out on top of the mixture, pour over the melted butter, season and place into a hot oven for 5-8 minute.
10. Meanwhile. Heat a separate pan with the butter.
11. Crush the mustard seeds just enough to start breaking them up but not into a powder. Add these to the butter and fry for 1 minute.
12. Add the shredded cabbage into the pan and stir well for a further 5 minutes until the cabbage is just cooked but with a little bite, season.
13. Remove the hotpot from the oven and serve with the buttered cabbage.