The first in a series of recipes from the recent Take 3 Chefs event held at The Victoria Hall, Settle.
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
- 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
- Slice the fillet steak into 12 even sized pieces.
- Peel and slice the shallot, Wash and slice the wild mushrooms.
- Shred the Savoy cabbage.
- 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.
- In the same pan sweat the shallots until soft, add the wild mushrooms and cook for a further 2-3 minutes.
- Add the port and stir over a high heat until it has almost fully reduced.
- Add the cream and simmer for 3-4 minutes. Season.
- Place the steak into a shallow casserole pot. Pour over the sauce.
- 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.
- Meanwhile. Heat a separate pan with the butter.
- 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.
- 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.
- Remove the hotpot from the oven and serve with the buttered cabbage.