Local recipes from the National Parks
Recipe for roast Derbyshire fillet of beef
Peak District National Park
The Peak District has awarded over 30 local businesses the Environmental Quality Mark for caring for the environment.
Ingredients:
- 2 x 170-225 g fillet of Derbyshire beef (ask for the middle section of the fillet)
- 6 x rashers of streaky cured bacon
- 1 x ring of ‘George Stafford’ black pudding
- 2 tbsp oil
For the herb crust
- 1 x slice of ‘stale’ white bread
- Fresh chervil and curly parsley (small handful)
For the sauce
- 1 x small white onion (chopped)
- 110 g wild mushrooms
- 100 ml white wine
- 140 ml chicken stock
- 1 level tbsp plain flour
- 1 tsp Dijon mustard
- 100 ml double cream
- 55 g Hartington stilton
- Salt and pepper
How to make it:
- Place the bread in a food processor with the curly parsley and chervil, season with salt and pepper and mix for five minutes until the crumb mixture turns a green colour.
- Wrap each fillet of beef with 3 rashers of bacon, season with pepper, seal the fillets with 1 tbsp of oil in a frying pan for approximately 2 minutes.
- Place the crumb mixture on top of each fillet, then place in a pre-heated oven at 180°C (10-15 minutes for medium/rare, 20-25 minutes for medium/well done).
- Place the chopped onions and approximately 30 g of wild mushrooms in a frying pan with 1 tbsp of oil. Fry until the onion is light golden brown in colour. Mix in the flour and add the white wine.
- Reduce the sauce by half on a high heat. Add chicken stock and further reduce the sauce by half.
- Flake the stilton in the sauce until melted. Add Dijon mustard and strain through a sieve into a new saucepan.
- Place over a low heat and add cream plus the remainder of the wild mushrooms. Reduce the sauce to a ‘soup like’ consistency, taste and season accordingly.
- Slice the black pudding and fry gently until crisp (approximately 2 minutes on each side). Place the black pudding in the middle of a large serving plate.
- Spoon the sauce around the black pudding. Cut the fillet of beef in half horizontally and& lay beside the black pudding. Garnish with fresh chervil.
Enjoy!
Recipe courtesy of The Butler’s Pantry, Mickleover
