Fillet of Ballingham Beef, Wye Valley Asparagus, Braised Shin, Watercress Spaetzle, Ceps

The Recipes / Meat

Castle House Hotel, Hereford

4 x 170g fillet of beef
16 fresh asparagus
350g braised shin of beef
100g peas
300ml beef jus
4 ceps

50g watercress
2 eggs
100g flour
Salt & pepper

Serves 4

Braise your shin well in advance about 3 hours in a low oven. Flake the meat and leave to one side. Trim the fillets and tie up into the size you like. Leave in the fridge until required.

Place the watercress into 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 into the water to make small dumplings. Poach for 5 mins, place into iced water and then drain.

Prepare the asparagus and blanch 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 shin meat. Pan-fry the fillet for 4 minutes. Add the ceps, turn the fillet over and cook for a further 4 minutes, leave to rest for 3 minutes. Warm the spaetzle in a little butter. Reheat the asparagus add the peas to the shin mix.

To Serve

Cut the fillet through the centre, place two piles of spaetzle on a heated plate, and place the fillet halves on top. Make 3 piles of shin and scatter with asparagus and ceps.