Name: Pan-Roast Tail Fillet of Beef with Braised Shin, Risotto of Fresh Horseradish, Root Vegetables and Ale Juices
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 1 tbsp parsley, chopped; 100 g onion, diced; 1 tsp fresh horseradish, grated; 4 × 100g shin of beef off the bone; 100 g carrot, diced; 40 g mature Lancashire (or similar) cheese, grated; thyme sprigs; 30 ml double cream; 1 onion, chopped; 4 × 100 g tail “fillet mignon”; 120 g arborio risotto rice, pre-cooked; 100 g swede, diced; 50 ml chicken stock; 100 g celery, diced; butter; 500 ml ale; 2 litres of beef stock

Preparation info

Serves
four

Difficulty
Medium
Ready in
4 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

This has been one of our most popular winter dishes, it is a lovely recipe which pairs the rare tender “Fillet Mignon” against the rich, sticky dark braised shin. The root vegetables and the beer juices give that element of comfort on a cold November’s night. The risotto is hot, striking and punchy. The inspiration for this came from Paul Heathcote’s superb restaurant in Longridge, near Preston. Gaining two M