Wednesday , October 27 2021
Beef Fillet & Lobster 1

Beef Fillet & Lobster

Recipe from The Waters Edge Bar and Restaurant, Bramerton |
Featured in Feast 14 – March 2017



For beef fillet
400g of British beef fillet
Salt and pepper
Vegetable oil

For salmon mousse
50g of salmon, diced
½ a clove of garlic
1 egg white
100ml of double cream
1 pinch of five-spice powder

For lobster
2 500g lobsters (prepared)
1tbsp of chives, chopped
Salt and pepper

For pasta dough
250g of pasta flour
6 egg yolks
1 pinch of salt

For the ravioli
1 egg yolk, beaten

For the dauphinoise purée
200g of potato
300ml of double cream
1 garlic clove
Salt and pepper

To plate
4 slices of butter
4 baby carrots/leeks/turnips/beetroots, all peeled
4 asparagus, peeled

Trim any excess off the fillet with a sharp knife then roll it tightly in Cling Film around 10 times and place in fridge.

Place the salmon in a food processor along with the garlic and purée together; slowly add the egg whites while the machine is running until they’ve been incorporated. Remove from the blender and gradually push through a sieve.

Wash the blender and place the salmon back into it. Gradually add the cream. Remove from the blender and season with salt and five-spice.

Using a sharp knife, cut the lobster tails into small dice and place the meat into a mixing bowl. Add two spoons of the salmon mousse to the lobster, gently add the chives and set to one side. Check the seasoning.

For the pasta dough
Sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a ball. Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in Cling Film and place in a fridge for 1 hour.

For the ravioli
Roll out the pasta – start at the largest setting and work down to the lowest. Using a plain pastry cutter make 8 discs. Place four in front of you and add a spoonful of the lobster and salmon mix into centre. Using a pastry brush, brush around the edges with egg yolk to form a seal when they cook, then place other discs on top and gently seal down pushing out all the air and forming a flying saucer shape. Place in fridge until needed.

For the dauphinoise purée
Peel and slice potatoes then place into a saucepan with the remaining ingredients. Bring to boil and simmer until potatoes are cooked. Place a food processor and process until it is silky smooth. If it becomes too thick a little more cream.

To serve
Preheat the oven to 180°C.
Start by cutting 4 even portions of beef fillet – leave Cling Film on. Season and place into a hot sauté pan with a little oil, colouring top and bottom until golden brown (sauté sides of meat without the Cling Film). Place in oven for 5 minutes then remove, slice some butter on top and leave to rest for 2 minutes.

Drop the ravioli into simmering salted water for 3 minutes.

Remove Cling Film from beef and sauté all the way round until golden brown then remove from pan and leave to rest.

In same pan add the lobster claw and vegetables, gently mixing around to warm up and glaze.

Place beef fillet in the centre of each bowl or plate, arrange vegetables around and sit lobster claws on top of each.

Remove ravioli from water then sit on top of lobster claw, spooning over a little of the purée

NB: Don’t be scared about the Cling Film on the beef fillet as it helps keep the shape while the meat is cooking in the oven – the melting point of Cling Film is far higher than the oven will get so it will not melt

Leave a Reply

Your email address will not be published. Required fields are marked *