Maison Pebe Herb Crust Fillet Steak Loin, Sweet Potato and Stichelton Croquettes, Port & Dijon Sauce

Ingredients

1 Large sweet potato approx 500g peeled and cut into roughly 1-inch cubes

1 Steak loin Fillet allow approx 100-125g per person – remove from the fridge at least 3 hours before cooking plus a large knob of butter for pan frying

Large bunch of parsley finely chopped

Large pinch of Za’atar optional

100g Stichelton blue cheese crumbled (you can use any hard blue cheese but I am a big fan of Stichelton)

1 large egg beaten

100g of panko breadcrumbs

2 medium shallots finely chopped

1 teaspoon Maille Dijon mustard

100g winter purslane

1 small clove Garlic crushed

200ml good quality beef stock

50ml Tawny Port

1 Tablespoon Odysea Date molasses

Maldon Salt flakes & ground black pepper for Seasoning

6 tablespoons Olive oil or Rapeseed oil

olive oil for serving & drizzling

25g butter

Garlic Chive shoots for decoration

Method

On a chopping board, evenly sprinkle the chopped parsley, two large pinches of the Maldon sea slat flakes and 20 turns of a pepper grinder. Now roll the fillet until covered on the outside with the herb mix.

Pre heat an oven to 190 degrees, place a large baking dish drizzled with, 3 tablespoons of the oil and a large pinch of salt in the oven once hot, remove from the oven and add the sweet potato give the tray a good shaken so the oil covers the sweet potato, sprinkle a large pinch of za’atar over the sweet potato and pop back in the oven for approximately 20-25 minutes or until you have a nice caramelisation on the outside. Remove from the oven and place in a blender, add the stilton and gently pulse until the mix is nice and smooth. Set aside until cooled down.

Heat half of the butter on allow heat and add the shallots, and garlic until soft and golden, add the port, molasses, mustard and the beef stock stir regularly and reduce down the liquid until half the volume remains. Drain the liquid and return to the pan.

Add the remaining oil to the baking tray and place the tray back in the oven.

Once cooled, roll the sweet potato mix into 2-inch-long barrels, place the beaten egg in a bowl and the panko breadcrumbs in another bowl. Add a good pinch of salt to the breadcrumbs and mix Dip each barrel into the egg mix and then into the breadcrumbs making sure fully coated repeat for each barrel.

Remove the baking tray from the oven and place the croquettes in the tray, drizzle each with a little olive oil and then place back in the oven. These will take about 15-20 minutes or until crisp and golden on the outside.

Place a large heavy based pan on a high heat add a large knob of butter, reduce the heat slightly so the butter does not burn and place the fillet loin into the pan, once each side has a good dark charring, remove from the pan and place on an oven proof dish and pop in the oven for no more than 5 minutes for rare.

Remove from the oven to rest.

Start to gently re-heat the sauce and add the remining butter.

Now to start plating, place a small pile of the winter purslane on each plate, add two of the croquettes on each plate, now cut the fillet steak in half and the cut each half on the diagonal, place flat side down on top of the winter purslane. Drizzle with some olive oil and sprinkle some of the garlic chive shoots over the dish.

Now pour your sauce into either mini sauce pans or small jugs and place on each plate

Et voila

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