1、Beef fillet with fennel salad & rosemary cream dressing

Try Gordon Ramsay's delicious warm-weather alternative to the Sunday roast - step-by-step guide

Beef fillet with fennel salad & rosemary cream dressing recipe

Ingredients

Method

Add the onion, carrot and fennel trimmings plus 2 sprigs of rosemary, all the thyme and the bay leaf, bring to the boil and simmer for 15 minutes. Trim the beef fillet of any membrane or sinew if necessary. There is no need to tie it, so leave it a natural shape. Sprinkle sea salt and black pepper evenly and lightly on a large plate, ready for seasoning.
  • While stock is simmering, slice the fennel from the root end using a mandolin (or sharp knife) into wafer-thin slices. Drop the slices into a big bowl of iced water with the lemon juice. Leave for 10-15 minutes then drain, pat dry and toss with 2 tbsp of the vinaigrette. Season and set aside to marinate.
  • When ready to cook the beef, roll it in the seasoning on the plate so it is well coated. Submerge the beef in the stock, pushing it down under the veg and herbs so it cooks evenly. Bring it to the boil, then reduce the heat and poach for 18 minutes for rare, 20 minutes for medium rare.
  • Lift the fillet out onto a large plate and pour over 2 ladles of stock (about 150ml). Place the poached herb sprigs on top of the beef, then cover with cling film and leave the meat to rest and cool. It will keep warm for up to an hour.
  • Meanwhile, strain the stock and return it to the pan. Reheat to boiling. Top and tail the courgettes and slice these into thin shavings using a mandolin or sharp knife. Dunk the courgettes in the boiling stock for about 30 seconds until they wilt, then immediately remove with a slotted spoon and put in a sieve under cold running water to cool down quickly.
  • Pour about 4 ladles (300ml) of the stock into a smaller pan, add another sprig of rosemary and boil down to about 100ml. Pour in the cream and boil for another 2 minutes. Remove from the heat. Strip the leaves from the last sprig of rosemary and finely chop. Add half to the rosemary cream as it cools. Then mix in the remaining 4 tbsp vinaigrette.
  • Put the Little gem leaves in a bowl and toss with the fennel and courgettes, remaining rosemary and seasoning. Toss the salad with half the rosemary cream dressing. This can now be chilled for up to an hour until ready to serve. Keep back a handful of the salad for garnishing, put the rest on a large platter.
  • Uncover the beef, remove the herb sprigs, then cut the beef lengthways into 6-8 long thin slices using a well-sharpened carving knife. Lift these up all together on a palette knife and place on the salad in a neat mound. Top with the reserved salad and shave over some parmesan. Drizzle the remaining sauce over the beef.

  • https://www.truecookbook.com/recipe/beef-fillet-with-fennel-salad-rosemary-cream-dressing-3573/

    2、Gnocchi with pancetta, spinach & Parmesan cream

    These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
    Gnocchi with pancetta, spinach & Parmesan cream recipe

    Ingredients

    Method

    1. Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
    2. Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
    3. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

    3、Steak with chunky chips & horseradish cream

    Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce
    Steak with chunky chips & horseradish cream recipe

    Ingredients

    • 1-2 tbsp horseradish, depending on how hot you like it
    • 500g floury potato
    • 2 thick sirloin steaks
    • 2 tbsp snipped chive
    • 100g crème fraîche

    Method

    1. Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
    2. Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
    3. When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.

    4、Baked trout with fennel, radish & rocket salad

    A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C
    Baked trout with fennel, radish & rocket salad recipe

    Ingredients

    • 2 whole trout, scaled and gutted
    • ½ bunch thyme
    • 2 lemons, 1 sliced, 1 juiced
    • 2 tbsp olive oil, plus extra to drizzle
    • 1 large bulb fennel, finely sliced
    • 100g radishes, finely sliced
    • 1 tbsp capers, chopped
    • large handful of rocket

    Method

    1. Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
    2. Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.

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