Infotel Magazine | Edition 17 | June 2017

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Charm, character and cheers to the beers at Best Western Beamish Hall Hotel! We step inside this 12th century beauty to discover fabulous food, a micro-brewery and meet the new chef. Beer Day Britain beckons so take a tour of one of the many breweries around Britain or relax and unwind in a lovely Laura Ashley hotel, where English countryside charm reigns supreme!

CHEF’S CORNER

Northumberland

Fillet Tournedos

Rossini

by Mohan Abraham

(Serves 4)

Method

Heat the oven to 180°/no.5 gas.

Add the butter and oil to a pan and

heat until hot. Add the fillets and seal

on both sides then place them in the

oven for six minutes. This will cook the

fillets rare, leave for longer depending

how you prefer your beef.

Toast the Brioche. Slice the truffle and

the Foie Gras and fry the Foie Gras for

50 seconds.

Ingredients

4 beef fillets approx 170g each

2 tbsp of oil

2 tbsp of melted butter

4 slices of Brioche

Foie Gras x 4 slices

Black truffle x 4 slices

120 ml Madeira Sauce

4 tbsp port

250ml chicken stock

50g butter

1 tbsp lemon juice

In a saucepan, add the Madeira and

port and gently heat. Add the chicken

stock and cook for two minutes before

adding the lemon juice.

Plating up

Sit the fillet on top of the warm

toasted brioche, place Foie Gras slices

and truffle on top then spoon over

Madeira sauce.

Serve with chips or asparagus and

spinach.

To enjoy all the delights of

Best Western Beamish Hall

Hotel, click here >>

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