Good Food

Chef’s Special: The Cherry House – Tournedos of British Beef Fillet with a Roquefort Cheese Soufflé

Cherry-House-Featured

Owner and Head Chef Andrew Corrick

Serves Four

Ingredients

  • 1kg trimmed Beef Fillet
  • 250g Chicken Breast 
  • 1 Egg White 
  • 150g Roquefort Cheese
  • 200ml Double Cream
  • 1 tbsp Finely chopped Parsley
  • 4 x 6” square pigs’ caul fat (available from any good butchers or Grasmere Farms)
  • Salt and freshly ground Black Pepper
  • Oil/butter for pan frying

Sauce

  • 50g Finely chopped Shallots
  • 1 Garlic Clove, crushed
  • 400ml of good quality Red Wine
  • 1 tbsp Redcurrant Jelly
  • Salt and freshly ground Black Pepper
  • A little Butter for frying
  • 1 tsp Chopped fresh Thyme
  • 1 litre Veal Jus (available from Waitrose) alternatively 1 litre good Beef Stock

Method

Preheat oven to 200c/gas mark 6.

Cut fillet into 4 equally sized portions. Season with salt and freshly ground black pepper.

Heat a sauté pan until hot, add the oil and some of the butter, seal the beef on each side until brown then remove from the heat, set aside and allow to rest.

Meanwhile, cut chicken breasts into cubes and place in a food processor with a little salt and black pepper. Blitz until fine then gradually add the egg white until mixture is a smooth consistency.

Crumble and gradually add the Roquefort cheese followed by the cream.

Remove from food processor and place mixture in a mixing bowl; add parsley and season.

Place a small dome of the mixture in the centre of each of the beef fillets; place the caul fat over the top and pull together forming a parcel with the edges on the underside of the beef.

Preheat a clean sauté pan with a little

Oil and butter; place the beef underside down in the hot pan; brush the top with a little melted butter, season and place in the preheated oven until cooked as required – approx cooking times: Rare 5-8mins; Medium 8-10mins; Well-done 10-12mins.

Remove from oven once cooked to desired preference and allow to rest.

To make the sauce

Heat a sauté pan until hot; add some more of the butter and sweat the shallots and fresh thyme in the butter.

Once the onions are nicely browned, add the red wine and garlic, cook until reduced by half.

Add veal Jus, redcurrant jelly and again reduce down by half.

Turn the heat, season to taste, and finally whisk in a good knob of butter and pass sauce through a sieve.

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