Fillet of Beed with Braised Ox Cheek and Pomme Anna

Andy Forbes


Fillet of beef

200g fillet

Sprig of thyme

Sprig of rosemary

Crushed garlic clove


Remove all excess sinew and trim of any loose edges

Simplify pan fry either side until golden brown add the garlic and thyme and baste with butter

Take out of the pan to allow the meat to rest


Beef cheek

1 x ox cheek

3 ox cheeks

1/2 large carrots, chopped

1/2 celery sticks, chopped

1/2 onion, chopped

2 garlic cloves

1 dash of brandy

500ml of red wine


Pomme anna

4 Maris Piper potatoes

200g of butter



vegetable oil



Make the pomme Anna first, as you will need to make this a day in advance.

Peel the potatoes and slice as thinly as you can, then pour the melted butter on top and mix well.

Layer the sliced potatoes in a deep tray, seasoning each layer as you go



Once the tray is full, cover with grease proof and put and equal size tray on top, cook until the potatoes are tender.

 Once cooked, distribute a weights on top of the tray in the fridge and leave overnight to set




Celeriac puree

500g x celeriac

100ml x milk

100ml x cream

100g butter


Sweat off the celeriac and butter together until tender, add the cream and butter and simmer for 10 minutes

Blitz the mixture to form a puree, season with lemon juice and salt then pass through a fine sieve into a saucepan for service


Red Wine Jus

250ml x chicken stock

250ml x beef stock

200ml x red wine

Sprig of thyme

Sprig of rosemary

Clove of garlic

Bay leaf

Knob of butter

1 x shallot


Slice the shallot finely and combined with the herbs and garlic in a sauce pan sauté lightly and then add red wine and reduce to a syrup consistency

Reduce the chicken and beef stocks together and reduce by ½ then combine to the red wine reduction, continue to simmer for 40 minutes then pass through a fine sieve

Bring to the boil just before service and add a knob of butter



Baby carrot

Baby turnip

Baby leek