Steve Bennett of the Llansantffraed Court Hotel kicked off our ‘Recipe for Success’ events at the Tithe Barn in Abergavenny on Thursday 14 April when he prepared a meal using Welsh beef provided by award-winning local butchers H J Edwards & Son. Here’s his recipe – for you to try out yourself. Check out the other dems in the series and buy tickets online now.
HERB AND OXTAIL GLAZED FILLET OF WELSH BEEF WITH BEER-CURED ONIONS AND CAULIFLOWER PURÉE
1 beef fillet – cooked to your liking
A – 20 boiled, pearl onions
B – 200ml beer ( ale )
1 sprig thyme
5 juniper berries
C – Balsamic vinegar
Cut A into ½’s and separate the leaves. Bring B to the boil, add C then pour over A.
Infuse in a warm place for 1 hour, then decant into a preserving jar and seal. Can be allowed to mature for up to 1 month.
A – 1 small oxtail, jointed
B – 1 carrot
2 bay leaves
C – 200ml red wine
300ml beef stock ( cubed is fine )
Colour A all over in a frying pan, remove and put into a deep saucepan. In the same frying pan, colour the chopped vegetables (B), and also add to the saucepan. Pour C over the oxtail and vegetables. Cover and bring to the boil, then simmer for 3-4 hours until the meat falls off the bone. Whilst still warm, remove the meat from the bones and pass the liquid into a clean pan. Boil the liquid to reduce to a thick stock. Use some of the reduced stock to bins the shredded meat, to keep it moist.
A – 1 small cauliflower
B – Milk to cover
1 clove of garlic
1 small bayleaf
Trim the cauliflower (A) to florets with as little stalk as possible. Blanch in boiling water for 3 minutes so that the cauliflower is tender. (This helps to keep the purée white). Put the blanched cauliflower into a pan with B. Cover with a cartouche (a circle of grease proof paper) and bring to a simmer. Cook for 8 – 10 minutes until tender. Strain the cauliflower, and purée with some of the cooking milk, discarding the garlic and bay leaf. Check seasoning and adjust as necessary.
8 slices of fresh bread
2 cloves of garlic
A handful of herbs – basil, parsley and tarragon
Salt and pepper
Put the ingredients into a food processor and blitz until green crumbs are formed.
Cook the beef fillet to your liking, and allow to rest. Whilst the beef fillet cooks: Warm the oxtail and cauliflower purée.
Also served with small florets of cauliflower, wilted wild garlic, peas, broad beans and asparagus.
Pan fry the cauliflower florets in a little butter until nut brown. Wilt the garlic in a little olive oil
Blanch the beans and peas.
To assemble: Cut the fillet into portions. Spread a little of the oxtail mixture on top of the portions, followed by the bread crumb mixture. Colour the herb crumbs gently under a medium grill. On the plate, spread a little of the cauliflower purée, and arrange the wilted wild garlic, asparagus and peas.Scatter a few florets and beer cured onions. Place the fillet in the middle of the plate.