Lee Campbell, head chef at the White Swan hotel, Alnwick - Chargrilled fillet of beef recipe

PUBLISHED: 13:20 24 February 2012 | UPDATED: 21:06 20 February 2013

Chargrilled fillet of beef, rosti potato, vine roasted cherry tomatoes, blue cheese fondue

Chargrilled fillet of beef, rosti potato, vine roasted cherry tomatoes, blue cheese fondue

Chargrilled fillet of beef, rosti potato, vine roasted cherry tomatoes, blue cheese fondue by Lee Campbell, head chef at the White Swan hotel, Alnwick

Chargrilled fillet of beef, rosti potato, vine roasted cherry tomatoes, blue cheese fondue by Lee Campbell, head chef at the White Swan hotel, Alnwick

Ingredients

(serves two)

2 x 8oz fillet steaks
2 large maris piper potatoes
5g chopped thyme
50g unsalted butter
100 ml olive oil
2 bunches cherry vine tomatoes
1 small onion finely diced
150ml white wine
150g blue cheese
Arrowroot to thicken
Salt and pepper

Method

1. Peel and grate the potatoes on a standard grater then place the potato in a clean tea towel and squeeze out any excess water. Season with salt, pepper and chopped thyme then push it down tightly in a heat proof ring about 1in diameter and the same height.


2. Heat a frying pan with a little olive oil and place the potato in the pan with 25g butter on top of each one. Turn the heat down low so they dont burn and once the butter has melted on the top, turn over and cook the other side till golden.


3. Start to char grill the steaks to your liking, five minutes either side for medium, then allow the steaks to sit in a warm place for five minutes to let the meat relax so it is not tough.


4. Place the chopped onion in a saucepan with the white wine. Bring to the boil and simmer for five minutes, or until the onion is soft. Then add the blue cheese and whisk until it is melted then thicken with a little arrowroot and water, it should be quite thick. Check seasoning and adjust as necessary.


5. Place the tomatoes on a tray with some olive oil and season well, then place in a hot oven for about five minutes or until the skins start to burst.



The print version of this article appeared in the March 2012 issue of North East Life

We can deliver a copy direct to your door order online here

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