Beef Fillet, Maple Glazed Cured Ham & Grilled Goat’s Cheese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
British
Beef Fillet, Maple Glazed Cured Ham & Grilled Goat’s Cheese
Description
Beef Fillet, Maple Glazed Cured Ham & Grilled Goat’s Cheese offers a multi-component dish showcasing premium ingredients. The beef fillets are seasoned simply and pan-fried, basting with butter to achieve a medium-rare finish that preserves juiciness. The cured ham slices are brushed with maple syrup and slow-baked at a low temperature to reach a crisp texture, adding sweetness and crunch. Baby vegetables including beets, turnips, and two carrot varieties are cooked separately in lightly sweetened butter broth with fresh thyme, tenderizing them gently to complement the proteins.
The goat cheese is broken into smooth spheres to provide a creamy texture contrast on the plate. The combination of the sweet, crisp ham, tender beef, and savory vegetables creates a layered flavor experience. The individual cooking methods highlight each ingredient’s character while working together harmoniously.
This dish would work well plated as a composed main course for a special occasion. The variety of colors and textures adds to the appeal. Careful resting of the beef after cooking helps retain its juices. Slow baking the ham ahead allows for efficient meal timing and ensures optimal crispness.
Ingredients
- 225 g beef fillets x 2, Dexter breed
- 4 lices ham cured, British
- 50 milliliters maple syrup
- 6 baby beetroot
- 6 turnip baby
- 6 carrots baby, purple
- 6 carrots baby, yellow
- 150 grams goat cheese
- 6 viola flowers optional, edible
- 4 thyme fresh, sprigs
- 40 grams butter
- 5 grams caster sugar
- 20 grams butter
Instructions
- Place the slices of cured ham on a tray with greaseproof paper, brush the ham with maple syrup until evenly glazed.
- Pre-heat the oven to 80°C/ 175°F/Gas Mark 3 cook the ham for 3 hours until crisp, do this a few hours before preparing the rest of the meal.
- Break the goat’s cheese down using your hands until lump free and smooth, then roll into 1 inch spheres. Make sure they are even, set to one side until the vegetables and beef fillet are ready to serve.
- Season the beef fillet both sides with sea salt and black pepper.
- In a frying pan heat two tablespoons of oil, when the oil is hot add the steaks to the pan.
- After one side is browned turn the steaks then add 20 g ( 3/4 oz) of butter, basting while cooking, cook for 7 minutes on each side until medium rare, leave to rest.
- Peel all the vegetables.
- In four separate pans add 400ml (1 ¾ cups) of water and 20g ( 3/4 oz) butter, 5g (1 ⅔ tsp) caster sugar and one sprig of thyme to each pan.
- Add each vegetable to a different pan, even the carrots so the vegetables do not bleed and discolour each other.
- Cook the beetroot for 15 minutes, the turnips for 12 minutes and both varieties of carrots for 8 minutes.
- When all the vegetables are cooked, drain and season.
Assembly:
- Put the goat’s cheese balls, prepared earlier, under a hot grill until the top has a nice golden glaze.
- Add the vegetables to the plate first over lapping each other, then carve the beef by squaring off the sides, add to the plate leaning over the vegetables, then add the grilled goat’s cheese between the vegetables, finally add the shards of glazed ham & violas to finish.
Notes
User Reviews
Overall Rating
4.9
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