Celebrating Chocolate Week
Lancaster House Head Chef, Damien, has put together a special 3-course menu to celebrate Chocolate Week and he’s agreed to share his recipes with us. Here’s how to make Char-grilled Beef Medallion Fillets with a Chocolate & Coffee Crust, served with Pan-fried Oyster Mushroom Sauce and Baby Vegetables.
Beef Medallion Fillets with Chocolate & Coffee Crust
- 1 tbsp finely ground espresso coffee beans
- 1 tsp chilli powder
- 1 tsp cocoa powder
- 1 tsp garlic puree
- 1/2 tsp ground cumin
- 1/2 tsp brown sugar
- 1/2 tsp fennel seeds
- pinch of ground allspice
- pinch of salt & freshly ground pepper
In a large bowl, combine all the ingredients and rub into, and completely cover, four 100 g fillet steak medallions. Wrap in cling film and leave to sit at room temperature for 1 hour.
Oyster Mushroom Sauce
- Approx 24 oyster mushrooms
- 1 tbsp olive oil
- 1/2 cup red wine
- 1/4 cup double cream
- Salt and freshly ground black pepper
Heat olive oil in a frying pan. Add the oyster mushrooms and cook for 4 minutes on high. Add salt and pepper to taste. Pour in wine, cover with a lid and simmer for 10 minutes until the wine becomes brown in colour. Add the double cream. Stir well and simmer for 2 minutes.
- 6 – 8 chantenay carrots
- 4 baby corns
- 4 baby leeks
- 100g green beans
Cook all baby veg in boiling salted water for 1 minute. Remove and refresh in ice cold water.
To assemble the dish …
Char-grill fillets for 1 minute on each side for a juicy pink centre. Dip the baby veg in salted boiling water and drain on a warm serving plate. Place the baby veg in the centre of each plate. Place fillet steaks on top and serve with a jug of oyster mushroom sauce.
… or Damien will cook it for you
This dish, along with other chocolate-inspired recipes will be available throughout Chocolate Week, 10th – 16th October at Lancaster House Foodworks restaurant. Booking a table at on of our Lake District Hotels couldn’t be easier using our online booking system or just call 01524 844822.