Watch head chef Neil Armstrong make a Cheshire fillet of beef with slow cooked shin and pressing of truffled rosemary potatoes at Radisson Edwardian Manchester's restaurant Opus OneIngredients (Serves one) Fillet of Cheshire beef 225 grms Red onion 75grms Truffle oil 1teaspoon Carrot 150 grms Butter 75grms Spinach 50 grms Rosemary 1 nice sprig Salt to taste Pepper to taste Wild mushrooms 60 grms Jus 75 ml Potato 300 grms Red wine 50ml Vegetable oil 2 tea spoons Celery 1 head Onion 100grms Method 1\. Start by getting the beef shin and sealing in hot pan with oil, roughly cut up celery, onion and carrot and add to pan. Cook until golden brown, now add your red wine and rosemary. Place in a deep dish submerge the above with water and cover with foil. Now place in oven at 180c for 3-4 hours . 2\. While shin is braising in the oven prepare your potato pressing, once your potatoes are peeled slice wafer thin and soak in water. Now slice your red onion and saute in a pan with a sprig of rosemary. Line a shallow square dish with greaseproof , dip the potatoes in melted butter and start layering up the dish until few cm high then spread the onion over the potato and add a little truffle oil and continue to build another few cm, Place more greaseproof on top and press with weight, place in oven at 180c for 40 mins. 3\. Peel and chop carrots and boil until cooked. Then put them in food processer; add butter, salt and pepper and mix until it is a puree. 4\. Once shin is cooked flake up and sweat some finely diced carrot, celery and onion, nowadd some jus and warm through in small sauce pan. 5\. Finally, start to bring the dish together. Get a hot pan, season and seal Cheshire fillet of beef and season to taste , cook to personal preference. Sweat some spinach and wild mushrooms off, slice your potato pressing length ways. Next plate up and serve.
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