Fillet of Ballingham beef, Wye valley asparagus, braised shin, watercress spaetzle, ceps

The Recipes / Meat

Castle House Hotel, Hereford

680g beef fillet
350g shin of beef
16 spears fresh asparagus 300ml beef jus
100g peas
4 ceps

Späetzle
50g watercress
2 eggs
100g flour

www.castlehse.co.uk

Serves 4

Braise the shin well in advance for about 3 hours in a low oven. Shred the meat and leave to one side. Trim, divide the fillet into portions, and tie up into the size you like. Leave in the fridge until required.

Place the watercress in a blender, leaving a few leaves for garnishing, and blend with the eggs and flour to form a smooth thick batter. Place a saucepan of water on to simmer, then pour the batter into a colander and push through the holes into the water to make small dumplings. Poach for 5 minutes, then immerse in iced water and drain.

Trim and blanch the asparagus in boiling salted water for 2 minutes, then plunge into iced water and drain.

Reduce the jus until it becomes sticky, then fold in the shredded shin meat. Pan-fry the fillet on one side for 4 minutes, then add the ceps, turn the fillet, and cook for a further 4 minutes. Leave to rest for 3 minutes. Warm the spaetzle in a little butter, reheat the asparagus, and add the peas to the shin mix.

To serve, slice each portion of fillet through the centre, arrange spaetzle in two piles on heated plates, and place the fillet halves on top. Make 3 piles of shin and scatter with asparagus and ceps.

Castle House’s Sommelier Jordan Sparks recommends a locally grown red Pinot Noir from Sixteen Ridges vineyard in Ledbury.