Home > Recipes & Trends > British > Dartmoor Beef with Garlic Morels, Carrot Puree and Toasted Camembert
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  • Serves: 12

    Ingredients

    • 125g President butter

    • 4 Large garlic cloves (whole)

    • Spring of thyme

    • 50g Morel mushrooms, cleaned, trimmed and split in half lengthwise

    • Seasoning to taste

    • 1kg Carrots

    • 200g Onions

    • 125g President butter

    • 500ml Carrot juice

    • 500g Galbani mascarpone

    • 6 Cloves of garlic (whole)

    • Sprig of thyme

    • Rapeseed oil – enough for frying in

    • 125g President butter

    • 175g Fillet steak / top side beef

    • 220g Cricket St. Thomas Somerset camembert

  • Method

    • 1 To a hot pan add butter and whole cloves of garlic and thyme.

    • 2 Sauté the mushrooms until soft.

    • 3 Season to taste.

    • 4 Finely chop carrots and onions.

    • 5 Sweat off and add the butter until soft.

    • 6 Add carrot juice.

    • 7 Reduce down by half.

    • 8 Stir through mascarpone.

    • 9 Blend until smooth.

    • 10 Season to taste.

    • 11 Add the rapeseed oil to a hot pan.

    • 12 Seal the beef.

    • 13 Add butter, garlic and thyme.

    • 14 Baste the beef in the melted butter.

    • 15 Season to taste.

    • 16 Remove from heat to rest.

    • 17 Remove the rind from the cheese and cut in half horizontally to expose middle of the camembert.

    • 18 Once rested, top the beef with the halved camembert and use a blow torch to melt it over the steak.

    • 19 To plate, add a spoonful of the carrot puree and spread for an even layer.

    • 20 Add the cheese topped beef.

    • 21 Surround with the buttered garlic morels.

    • 22 Scatter with crispy onions to finish.