Chatsworth Farm Fillet

Chatsworth Farm Fillet with Vanilla & Peppercorn Sauce, Roscoff Onion, Spring Onion, Smoked Shallot Purée, Potato Purée by the Executive Chef, Adam Harper, at the Cavendish Hotel, Baslow.
Rachel Green – eatgame.co.uk

Chatsworth Farm Fillet with Vanilla & Peppercorn Sauce, Roscoff Onion, Spring Onion, Smoked Shallot Purée, Potato Purée

WE have a wonderful dish this month from the executive chef of the Cavendish Hotel, Baslow.

Executive chef of the Devonshire Hotels and Restaurant Group, Adam Harper showcases the best seasonal ingredients in his menus –  and the Chatsworth Farm beef fillets are simply divine.

The Gallery Restaurant at the hotel has no less than three AA Rosettes, testimony to the quality of the ingredients and the chefs.  To find out more, go to cavendishhotelbaslow.co.uk or ring 01246 5882311.

Chatsworth Farm Fillet
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Chatsworth Farm Fillet


Ingredients


  • Beef

  • 4 × 180g Chatsworth Farm beef fillets

  • Sea salt & freshly cracked black pepper

  • 1 tbsp neutral oil (rapeseed or vegetable)

  • 20g unsalted butter

  • 1 sprig thyme

  • 1 garlic clove, crushed


  • Vanilla & Peppercorn Sauce

  • 150ml veal or rich beef stock

  • 100ml double cream

  • 1 vanilla pod, split lengthways, seeds scraped

  • 1 tsp mixed peppercorns (black, green, pink), lightly crushed

  • 50ml brandy

  • 1 tsp unsalted butter


  • Roscoff Onion

  • 2 large Roscoff onions, halved horizontally

  • Olive oil, for drizzling

  • 40g fresh breadcrumbs

  • 20g Parmesan, finely grated

  • 10g flat-leaf parsley, finely chopped

  • 10g chives, finely chopped

  • 15g unsalted butter, melted

  • Spring Onion

  • 8 baby spring onions, trimmed but left whole

  • Olive oil, for brushing

  • Sea salt


  • Potato Purée

  • 600g Maris Piper potatoes, peeled and cut into even chunks

  • 150g unsalted butter, diced and chilled

  • 150ml whole milk, warmed

  • Sea salt

  • Smoked Shallot Purée

  • 300g banana shallots, peeled and halved

  • Olive oil, for drizzling

  • Sea salt

  • 50ml double cream

  • 25g unsalted butter

  • Small handful applewood chips (or similar), for smoking

  • Herb Oil (for garnish)

  • 50g parsley

  • 50g spinach leaves

  • 100ml rapeseed oil

Method

  • Potato Purée
  • Place potatoes in cold salted water, bring to a gentle boil, and cook until tender (15–20 mins).
  • Drain, pass through a ricer or fine sieve.
  • Over low heat, stir in chilled butter, then add warm milk gradually until smooth and glossy. Season to taste. Keep warm.
  • Roscoff Onion
  • Preheat oven to 180°C.
  • Drizzle cut sides of onions with olive oil and season. Roast, cut side down, on a lined tray for 25–30 minutes until caramelised.
  • Mix breadcrumbs, Parmesan, parsley, chives, and melted butter.
  • Turn onions cut-side up, top with breadcrumb mix, and bake for a further 8–10 minutes until golden.
  • Spring Onion
  • Brush spring onions with oil and season.
  • Char in a hot griddle pan or under a grill until lightly blistered. Keep warm.
  • Herb Oil
  • Blanch parsley and spinach in boiling water for 30 seconds, then refresh in ice water.
  • Drain, squeeze dry, and blend with oil until vibrant green. Pass through a fine sieve.
  • Smoked Shallot Purée
  • Preheat oven to 160°C.
  • Place shallots on a baking tray, drizzle with olive oil, season, and cover with foil. Roast for 35–40 minutes until soft and sweet.
  • While still warm, place in a heatproof container, cover loosely, and smoke with applewood chips for 5–6 minutes (using a smoking gun or covered BBQ).
  • Transfer smoked shallots to a blender, add cream and butter, and blend until silky smooth. Pass through a fine sieve. Keep warm.
  • Vanilla & Peppercorn Sauce
  • Toast crushed peppercorns gently in a pan for 30 seconds.
  • Add brandy, flambé or reduce by half.
  • Add stock, cream, vanilla seeds and pod, and reduce until sauce coats the back of a spoon.
  • Remove vanilla pod, whisk in butter, season lightly. Keep warm.
  • Beef Fillet
  • Season fillets well with salt and pepper.
  • Heat a heavy pan over high heat, add oil, and sear fillets for 2–3 minutes each side for medium-rare (adjust as desired).
  • In final minute, add butter, thyme, and garlic, basting the beef.
  • Rest five minutes before serving.
  • Plating
  • Swipe smoked shallot purée across the plate.
  • Place potato purée slightly off-centre.
  • Rest beef fillet over part of the purée.
  • Position the Roscoff onion alongside, topped with the charred spring onion.
  • Spoon vanilla & peppercorn sauce beneath and around the beef.
  • Finish with dots of herb oil for freshness and colour.

Notes

  • CHEF‘'’S TIP: Smoke the shallots gently — too much and it will overpower the vanilla in the sauce. Warm plates are key, so the purées and sauce keep their texture on service.
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