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 >> 29