Pan roasted fillet of Lincolnshire beef
METHOD
To make the puree: Place the potato and garlic with the butter and cook for 2 minutes on medium heat. Add the stock and cook for 5 minutes. Season with salt, pepper and ground nutmeg. Cook on low for 7–10 minutes, add the washed watercress and cream and cook for 2 minutes. Pass in a blender and purify until smooth.
Blanch all the vegetables in salted boiling water for 5 minutes. In a non-stick pan melt the butter on low heat, add the blanched vegetables and cook on low for 3–5 minutes add little water if necessary. Add the herbs and serve.
Season the fillets with salt and pepper.
Heat a non-stick pan on medium, add little oil and pan roast the fillets for 1 minute on both sides. Put on a baking tray and bake at 190C hot oven for 5–7 minutes, depending on doneness.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
