Meat of the month February

This month’s Meat of the Month is a grass fed 35 day dry aged Belted Galloway rib of beef. Head Chef Matthew Foxon will be sharing one of his favourite recipes for grilled beef fore rib served with pink fur potatoes, baby spinach and béarnaise sauce.

Ingredients:
Serves 2-3 people

1              800g fore rib (Any good butcher can prep it for you)
500g      pink fur potatoes (par boiled to about ¾ cooked)
1              bulb of garlic
1bun     thyme
250g      butter
500g      baby spinach

 To cook the fore rib its best done on the barbeque, you can use a griddle pan on the stove and finish in an oven on a medium heat 180c. Always rest your meat before carving. I suggest preparing your béarnaise sauce ahead of time and then cooking the potatoes and spinach during the resting time.

Get a large frying pan on a high heat and give it a liberal splash of a cooking olive oil. Once the oil is hot (not smoking) carefully place the potatoes cut side down in the pan. Turn the heat down to a medium heat and allow to crisp up. Add the thyme and few cloves of crushed garlic and about 80g of butter till the butter is a medium brown colour, remove onto a kitchen towel.

For the baby spinach place a large pot on a high heat, once hot give a conservative splash of olive oil, a light dusting of fine salt to the pan and drop all the spinach in at once, season with pepper on top and add 15g butter and mix off the heat with a wooden spoon, once half the spinach has wilted remove onto a kitchen towel.

Béarnaise Sauce

Step One – Reduction Base
Ingredients:

250ml white wine
250ml white wine vinegar
4 banana shallots sliced
½ bunch tarragon stalks
5 white peppercorns crushed
2 sprigs thyme

Lightly sweat the shallots, thyme and peppercorns with no colour
Add the wine and vinegar and reduce to 50ml
Remove from heat and add the tarragon stalks
Blast chill

Step Two
Ingredients:

3              egg yolks
300ml   clarified butter
50ml      reduction base
Chopped tarragon

Whisk the yolks and the reduction base over a Bain Marie to ribbon stage
Remove from heat and slowly whisk in the butter at the same temperature as the egg mix
Pass through a fine chinois or sieve and add chopped tarragon

Why not pair your beef with a 2011 Merlot, Freemark Abbey, Napa Valley, USA.  to enjoy at New Street Grill or at home when purchased from New Street Wine Shop.