Smoked Beef, Horseradish Gnocchi, Mulled Wine Beetroot and English Gorgonzola.

Smoked Beef, Horseradish Gnocchi, Mulled Wine Beetroot and English Gorgonzola.

Smoked Beef, english gorgonzola and horseradish gnocchi.

 

Following on from my last post Pumpkin Veloute and Onion Bhajis, I mentioned I had an inspired main course from Dan Moon of Ston Easton ParkThe plate I’d picked out from Dan was horseradish gnocchi, blue cheese and beetroot. I was truly inspired by this, I basically copied his instructions apart from the beetroot. I also thought this was a perfect opportunity to try out my smoked beef fillet I’ve been wanting to make for ages.

We encountered a smoked beef fillet a few years ago in France. It was sublime. Ever since I got my home smoker last year though, nothing is sacred to the effects of some smoke. I have to say, even by my own standards I was blown away by how two minutes of smoke transformed a piece of beef. If you’ve never thought of getting a home smoker, I bet you are now.

In England, one our more illustrious Blue Stilton’s is called Cropwell Bishop. It is a creamy blue stilton with a more rounded blue tang to it. I was going to use this, but then much to my surprise I found that they have begun making a soft blue, Beauvale. It’s basically English Gorgonzola, but obviously not allowed to call it that. I do love a good English cheese and this is another great one.

For the beetroots, the recipe basically had me pickling them, which is fine from raw beetroot, but I wanted a syrupy taste to them to counter balance the blue cheese. To do this I just boiled them in their skins in mulled wine.

Ingredients

  • 4 x 175g Beef Fillet
  • Gnocchi

  • 500g Mashed Potato
  • 150g Flour
  • 1 Eggs
  • 2 Tbsp Horseradish
  • 50g, grated Parmesan
  • Mulled Wine Beetroot

  • 1 bottle Mulled WIne
  • 4 Raw Beetroot
  • 100g Any blue cheese
  • 300g Spinach

Directions

  1. To make the gnocchi, mix all the ingredients together. Take large spoonfuls and add to simmering water. Once they float to the top remove and set aside on a floured plate. Set aside in the fridge, uncovered, until ready to eat.
  2. For the beef, if you have a home smoker, I place them in the smoker with some hickory chips, turned up the heat and closed with the lid. I gave them two minutes and then took them out. To cook I gave them all 30 seconds a side turning them ten times. This meant 5 minutes total cooking time. I set these aside as I now recooked the gnocchi. Heat a frying pan with some oil a little butter, cook the gnocchi for 1 minute a side until golden.
  3. For the beetroot, simmer the beetroot in the mulled wine and extra water to cover, for 2 hours. Once cooked, peel and chop into segments. Boil down the mulled wine and add a little honey until syrupy.
  4. Wilt some spinach and you are ready to serve.
Slice the fillets to expose the wonderful pink interior, serve up the gnocchis, spinach, beetroot and crumble the blue cheese over the top. Drizzle with some leftover gravy.

3 Comments

  1. I love each part of this dish! Even just one part of your dish separate would be delicious but combing it together is even more divine!

  2. You boiled the beetroot in mulled wine? OMG that’s fantastic! I love beetroot any way you can present it but that’s outstanding and that steak is over the top perfect. I would sit and pat my stomach for 20 minutes after this meal.

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