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- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 25 min
- Cook time:
- 40 min
For a Christmas dish with a difference, try this sophisticated beef recipe from Mark Sargeant.
Method1. For the beef: season then sear the beef in a hot pan with a little oil then remove to cool slightly. Brush all over with the English mustard.
2. Lay out a sheet of cling film longer than the fillet. Place the ham over it, overlapping the pieces to cover entirely then brush with tomato puree.
3. Finely chop the herbs and then spread over the puree.
4. Place the fillet of beef on the ham and roll up tightly using the cling film. When you have a tight roll secure the cling film by twisting the edges to create a sausage shape.
5. Poach the fillet in simmering water for about 25-30 minutes then remove and leave to cool completely before unwrapping and drying on a clean cloth.
6. Just before serving, fry in a hot pan until the parma ham is crispy, then place in a warm oven while you make the remoulade.
7. When ready to serve, remove the beef from the oven and slice into thick rounds. Place on a large platter alongside the celeriac remoulade. Garnish with the watercress and finish with a squeeze of lemon and a drizzle of olive oil.
8. For the remoulade: place the egg yolks, mustard and vinegar into a food processor and blend until pale and creamy.
9. With the motor running, pour in the oil, in a steady stream, until the mayonnaise is thick.
10. Place the celeriac, lemon juice, mustard and parsley into a large bowl. Mix together well and stir in the homemade mayonnaise. Season to taste and serve with the beef.
For the beef:
- 1.2 kg beef fillet, cut from the middle
- 1 tbsp English mustard
- 1 handful chopped herbs, such as parsley, basil or coriander
- 1 tbsp tomato purée
- 9 slices Parma ham
- squeeze of lemon juice
- olive oil, for drizzling
For the remoulade:
- 2 egg yolks
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 300 ml vegetable oil
- 1/2 celeriac, peeled and cut into julienne
- 1 lemon, juice only
- 1 tbsp wholegrain mustard
- a handful fresh flat leaf parsley, chopped
- watercress, to serve
Tips and suggestions
- When poaching beef, it is important to use tender cuts so that the gentle heat will cook the meat thoroughly. Make sure the meat is totally covered with the poaching liquid in order to achieve the proper results. Poaching in cling film helps to keep the juices in the meat.