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Head Chef Boars Head Hotel & Castle Banqueting at Ripley Castle
Meet our new Chef of The Month, Kevin Kindland. Kevin, aged 30, joined Ripley Castle Estate in January and has been busy developing and training his six chefs covering the Bistro and Restaurant with his expertise in modern European dishes.
Previous to joining the team at Ripley, Kevin worked for Boutique Catering as Head Chef at Harewood House, fulfilled a one year contract for Sodexo and worked under Simon Shaw at El Gato Negro and delivered the contract catering for the Taste of Leeds last year.
Kevin has made the menu more modern since arriving at The Boars Head. (See attached menu). Kevin’s cooking style is fresh and combines fine blends of flavours with traditional cooking methods to prepare delicious dishes.
This month Kevin is championing our Yorkshire Fillet Steak, a favourite with many and we hope you enjoy his recipe. Kevin looks forward to welcoming you to The Boars Head.
Fillet Steak with Wild Mushrooms, Root Vegetable Purée, Fondant Potatoes and Thyme Jus
Serves 4
To make the Fondant Potato
4 medium potatoes
100g unsalted butter, diced
50ml water
Salt and pepper
Method
Peel and square-off each potato. Using a 5cm plain round cutter, cut into fondant shapes. Using a potato peeler, round off the sharp edges of each fondant.
Select a 15cm diameter saucepan in the bottom of which the fondants can sit comfortably. Line the bottom of the pan with the diced butter. Place the fondant potatoes on the butter and season. Pour on the water and cook on a slow heat for about 15 minutes on either side until the potatoes are golden brown.
To make the Root Vegetable Purée
2 carrots
3 parsnips
1 small swede
3 garlic cloves
Knob of butter
Sea salt
Whipping cream
Method
Cut the the carrot, parsnips and swede into small pieces and put them in a pan. Add the garlic, butter and a little salt, and barely cover with cream. Bring to the boil and simmer until tender. Liquidize in a food processor until smooth. Adjust the seasoning if necessary.
To cook the Steaks
4 x150g fillet steaks
4tbs olive oil
50g butter
Salt and pepper
- Season the steaks on both sides. Heat the oil and butter in a frying pan until foaming. Fry the steaks over a fairly high heat for about 3 minutes or until the undersides are browned. Turn the steaks and fry for a further 3-4 minutes. This will give you medium steaks; cook for 1-2 minutes longer if you prefer them well done. Remove the steaks from the pan and keep warm.
- To serve
- Thyme jus (beef bones, onions, carrot, leek, thyme and red wine cooked down to a sauce)
120g wild mushrooms
10g chives
4tbs olive oil
50g butter
Heat a large frying pan, add the oil and butter. Sauté the wild mushrooms and add the chives.
To plate, place the fondant potato in the centre, with three swipes of the purée around the plate. Place the fillet on the fondant potato. Top with the sautéed wild mushrooms and finish with the thyme jus.
