RECIPE OF THE FORTNIGHT: HILTON NEWCASTLE GATESHEAD

At the helm of the Hilton Newcastle Gateshead kitchen is Executive Chef, Mike Wilkinson. Mike has travelled the world, working at Sandals Antigua, Al Bustan Palace Oman and The Homestead Virginia to name but a few.
RECIPE OF THE FORTNIGHT: HILTON NEWCASTLE GATESHEAD

His inspiration to travel so widely came from Kurt Hartmann, Mike’s first executive chef from his time as an apprentice at the Lodore Swiss Hotel in Keswick.

“He had an enormous influence on my career and encouraged me to travel the world. As a result I gained so much experiencing working and cooking in and alongside different cultures and styles.”

While the inspiration for the international adventure was from a respected mentor, his reason for working as a chef in the first instance was his own, “It just seemed right. I was brought up in a very tourist-driven area of the Lake District, with most of my friends working in the hotel or restaurant industry. My passion for food and travel grew from there.”

 

Roasted center cut of Northumbrian select beef fillet, parsnip mash, braised baby leeks and brown ale sauce

INGREDIENTS:

For the parsnip mash…

300g pealed potatoes
200g parsnips
20g butter
20ml cream
Salt & ground pepper

For the beef & sauce…

200g x 4 Northumbrian select beef fillet (centre cut)
½ bottle Newcastle Brown Ale
200ml reduced veal stock
40g shallots
80g brown mushrooms
10g chives
12 baby carrots
12 baby leeks

METHOD:

For the parsnip mash…

Bring a pan of water to the boil and cook the potato and parsnip for 10-12 minutes or until tender.

Drain the mash and return to the same pan. Mash with the cream, seasoning and butter until smooth.

For the beef & sauce…

Heat a large frying pan, when hot add the steaks, seal on all sides, place in hot oven and cook for around 4-5 minutes, turn over once and cook for a further 4-5 minutes, until cooked through or according to preference.

Remove the steaks from the pan, and set aside to rest in a warm place.

Add the Newcastle Brown Ale into the pan, and simmer to reduce the sauce for 4-5 minutes. Add the reduced veal stock, stir for another 4-5 minutes. Season with salt and freshly ground black pepper.

Add the sauté mushrooms and shallots and garnish the sauce with the chopped chives.

To serve: divide the parsnip mash into the centre of the plates, slice the beef into three and arrange on the mash, spoon the sauce over the top and garnish with the baby vegetables.


hilton.com

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