RH Amar – French’s & Frank’s

Roast Fillet of Beef, Braised Ox Cheek Ravioli, Root Vegetable Gratin, Parsnip & Ginger Purée, Red Wine Sauce

Matt Ellis, head chef, the Windmill Pub, Parbold
Serves: 4
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  • 4 x 170g beef fillet steaks
  • 2 parsnips, peeled & sliced with a mandoline
  • 100g fresh ginger, peeled & sliced with a mandoline
  • 300ml cream
  • 100ml milk
  • 100ml chicken stock
  • 2 garlic cloves
  • 30g butter
  • 1kg ox cheeks, trimmed
  • 1ltr beef stock
  • 50g rosemary
  • 500g vegetable mirepoix (2 carrots, 2 shallots, 3 celery sticks, chopped)
  • 3 garlic cloves
  • 1 celeriac
  • 1 swede
  • 1 sweet potato
  • 2 potatoes
  • 1 butternut squash
  • 570ml cream
  • 3 garlic cloves
  • 1 nutmeg, grated
  • 2 rosemary sprigs
  • 500g flour
  • 3 eggs
  • 2 yolks
  • 5g salt
  • 1 tbsp olive oil
  • 500ml red wine
  • 2 star anise
  • 50ml honey


  1. PARSNIP AND GINGER PURÉE: Place ingredients in a pan and simmer until all vegetables are soft. Blend and pass through a fine sieve and season.
  2. BRAISED OX CHEEK: Seal the ox cheek in a hot pan, and add stock, rosemary, vegetable mirepoix and garlic. Cover and braise for 4 hours. Leave to cool slightly in the stock before flaking and rolling into balls. Chill in the fridge for 1 hour. Reserve stock for red wine sauce.
  3. ROOT VEGETABLE GRATIN: Slice all vegetables with a mandoline. Bring cream, garlic and rosemary to the boil. Season. Layer the vegetables with the cream and cook at 150°C for 1 hour or until vegetables are soft. Press under a weight in the fridge to get even portion.
  4. RAVIOLI: Blend all ingredients together to make pasta dough. Rest in the fridge for 1 hour. Roll finely. Add balled ox cheek and assemble into 8 ravioli - sealing all the edges and making sure there are no air pockets.
  5. RED WINE SAUCE: Skim excess fat off reserved beef cheek stock. Caramelise trim from beef fillets in a hot pan and add red wine, star anise and honey. Reduce to almost 100ml. Add the beef stock and reduce to thicken. Pass through muslin cloth and a fine chinois to achieve a glossy thick rich red wine sauce.
  6. TO ASSEMBLE: In a hot pan, seal fillets all over to colour and caramelise. Add a knob of butter and baste the meat. Cook to required consistency. Heat the purée. Heat the gratin for 6 minutes at 200°C. Blanch ravioli in boiling water for 3 minutes. Drain ravioli and prepare some parsnip crisps for texture. Peel with a speed peeler and deep fry at 150°C till golden brown. Drain on paper and season. Puree the plate and place the ravioli, fillet and gratin on top in a row. Add the sauce and place the parsnip crisps on top.
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