Rustic yet Sumptuous!

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A beautifully cut of beef cooked to perfection sided by a rustic artichoke gratin.......What more can one say?

Beef Filet with Jerusalem Artichoke Gratin

Ingredients

Serves 4

Prep time: 1 hour - 10 minutes

Filet

1 short filet beef, tail end removed

8 oz of rainbow chard, washed and picked

2 tbs of butter

salt

pepper

Artichoke Gratin

7  oz Jerusalem artichoke, peeled and sliced

4 oz of smoked bacon, boiled and diced

2 tbs of butter

3 oz of heavy whipping cream

3 oz of milk

2 oz of Parmesan, grated

4 chives, finely chopped

salt

pepper

Plate

3 fl oz of beef stock, reduced

1 1/2 tbs of Madeira

Artichoke Gratin

Fry the diced bacon in the butter until crispy. Drain and set aside.

Place the artichokes in a small saucepan with the cream and milk, bring to a gentle simmer and cook until tender but still holding their shape. Drain the artichokes and put the liquid back onto the stove to reduce. When creamy, add the artichokes and bacon and season.

Divide this mixture between four small heatproof pots or ramekins and top with the cheese and a sprinkling of chives, and when ready place under the broiler and cook until golden.

Preheat the oven to 450°F. Season and seal the beef in a hot, oven-proof pan, then place in the oven until cooked to your liking (8 -10 minutes will give medium rare). Allow to rest and cut into 4 generous portions.

While the beef rests, broil the gratins and sauté the chard in the butter until wilted and tender. Season and set aside.

Place the chard onto a warm plate and top with a piece of the beef. Season the cut surface of the meat and place a gratin alongside. Warm through the beef au jus and add the Madeira, then spoon over and serve.

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