For the crust
- 120g Hazelnuts
- 100g Chestnuts
- 2 teaspoon of Grain Mustard
- 2 tbl spoon olive oil
- 4 sprigs of fresh Thyme
- 1 tsp salt
- 1 tsp cracked black pepper
- 100g Button Mushrooms
- 2 teaspoon of French Mustard
For the roast potatoes
- 1kg Maris Piper potatoes
- 100g duck or goose fat or 100ml olive oil
- 2 tsp flour
For the port wine jus
- 100ml Port wine
- 500ml Beef stock
- 100g Button Mushrooms
For the carrots
- 6 whole carrots
- 2 tablespoons unsalted butter
- 1 cup orange juice
- 2 tablespoons of maple syrup
- Fresh ground black pepper
- Fresh thyme, for garnish (optional)
For the cabbage
- 1 lb fresh Savoy cabbage
- 2 to 4 tablespoons butter
- salt and freshly ground pepper
- an extra knob of butter
PREPARE THE BEEF & CRUST – 15 MINUTES
- In a small bowl, mix together crushed hazelnuts, thyme, salt, pepper, garlic, French mustard and olive oil to make a paste, add finely chopped mushrooms and blitz in a blender
- In a large oven-proof skillet, sear the beef joint in a dry pan over high heat until golden all over. This does several things; it adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture.
- Let it cool slightly and cover evenly all over with crust mixture using French mustard as a base to allow the crust to stick to the joint. Transfer back to the skillet. Leave whilst you prep the potatoes
PREP THE ROAST POTATOES – 10 MINUTES
- Peel 1kg Maris Piper potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into a roasting tray and place in the oven at 180
- Drain the potatoes in a colander then shake back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
BEEF & BLANCHED POTATOES INTO THE OVEN FOR ROASTING – 1 HR 10 MINS
- Carefully put the Galloway Beef joint into a roasting tray and Bake in a 325°F (180°C) oven for 40 minutes covered in tin foil and then a further 10 minutes without the tin foil to crisp up the crust.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really crisp and golden. The colouring will be uneven, which is what you want.
- Remove the beef joint from heat and transfer the roast to a cutting board cover with foil for at least 20 minutes while you make the sauce.
MAKE THE SAUCE – 15 MINUTES
- Heat 20g butter over medium high heat with any pan juices, add the 100ml of port and reduce, add the button mushrooms and cook until softened and starting to colour, about 5 minutes then add 500ml of beef stock.
- Add a bay leaf and let sauce reduce and thicken slightly, about 15 minutes. Discard bay leaf. Thicken with cornflour if needed. Leave in a saucepan until ready to serve
PREP THE CARROTS – 15 MINUTES
- Peel the carrots and remove both ends. Slice the carrots diagonally into 2-inch-long batons or carrot sticks. Just remember to use the same cut for all the carrots, and keep them to about the same size so they cook evenly
- Melt the butter in a large sauté pan over medium heat.
- Add the carrots and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes
- Stir in the orange juice and maple syrup. Cook until the liquid reduces to a glaze, about 15 minutes, while stirring occasionally to coat all the carrots.
- Taste and season carrots with additional salt and pepper, if necessary. Serve immediately.
PREP THE CABBAGE – 5 MINUTES
- Remove all the tough outer leaves from the cabbage.
- Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
- Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.
- Toss again and add some salt, freshly ground pepper and the knob of butter.
BRING THE WHOLE DISH TOGETHER & PLATE – 5 MINUTES
- Re heat your saucepan of gravy
- Carve the beef and plate
- Add your roast potatoes, cabbage and carrots and ladle the gravy on top and serve immediately.
Recipe by Chris Walker, Selkirk Arms Hotel.
Watch Chris demonstrate how to make this recipe at: https://fb.watch/2wi8tYLIIh/