Recipes from Nick Van Riemsdijk
Executive Chef of Courtyard by Marriott Moscow City Center
Fillet of Angus beef with a leek stilton and porcini crust
| Black Angus fillet of beef |
150g |
| Shitake Mushrooms |
30g |
| Fresh tarragon |
8g |
| English stilton cheese |
40g |
| Egg |
1/2 |
| Cream |
20g |
| Leek cleaned and sliced |
40g |
| Large potato |
120g |
| Demi glace |
40g |
Method
Season the fillet of beef with cracked black pepper and salt crystals and sear fully in a very hot pan with grape seed oil and a little butter and cook in an oven at 170C until very rare 37C in the center. Pan sear the shitake Mushrooms with butter oil and tarragon and add into a bowl with the grated Stilton, the sliced leek, the egg and the cream, salt and pepper. Gently mix and spoon onto the top of the steak and place the steak back into the oven at 190c until the steak reaches medium rare 52C and serve on a fondant potato which is simply a potato braised in butter and beef stock. (Oxo if you have it!) Serve with a nice bottle of chilled cask conditioned ale lovely jubbley!
Mango summer pudding
| Mango |
120g |
| Sweet brioche (bread) |
30g |
| Mango puree |
15ml |
| Mango juice |
15ml |
| Leaf gelatin |
2g |
| Mango sorbet |
50g |
Method
Line your chosen mold with plastic film. Soak the leaf gelatin in cold water and heat the mango juice and puree until it simmers. Add the soaked gelatin and dissolve it. Slice up the ripe mango and slice the sweet brioche; soak the sweet brioche with the mango and gelatin.
Mixture and layer the brioche with the sliced mango in to the mould.
Press down and refrigerate for 4 to 5 hours until the pudding is set. Turn out and serve with mango ice cream.
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