Recipe of the month: Six at BALTIC

November 1, 2017

Fillet of beef with watercress puree, slow roast tomatoes and Golden Plover ale onion rings

By Greg Lambert, executive chef of Six at BALTIC

Serves 4


4x 225g dry-aged fillet steaks

50g unsalted butter

2 sprigs of fresh thyme

Sea salt and black pepper

2 large white onions, cut into 1cm rings

Watercress Puree

400g watercress

400g spinach

400g double cream

2 medium white onions, diced

8 cloves of garlic

Salt and white pepper

Rapeseed oil and butter

Golden Plover batter

330ml Allendale Golden Plover pale ale

160g self-raising flour

Large pinch cayenne pepper

Generous dash of dark soy sauce

Sea salt and white pepper

Slow Roast Tomatoes

1kg ripe plum tomatoes

150ml rapeseed oil

2g chopped thyme leaves

5g chopped garlic cloves

Sea salt and black pepper


· For the watercress puree, blanch the watercress and spinach separately in rapidly boiling water for one minute. Refresh in iced water. Drain and squeeze all water from the greens and chop roughly. Sweat the onion in oil and butter with a generous pinch of sea salt until soft, but with no colour. Add the garlic and cook for five minutes. Add the double cream and reduce by half. Cook the chopped watercress and spinach in the cream mixture for a further two minutes. Immediately put in a blender and set to highest speed for two minutes. Pass through a fine sieve into a bowl set over ice, which helps return the bright green colour of the puree. Chill until needed.

· For the batter, whisk or blend all the ingredients until smooth. Season to taste.

· Remove the eyes of half of the tomatoes with a small pointed knife. Place skin side down in an oven tray and drizzle with oil and season with thyme, garlic, salt and pepper. Cook on a low

heat for around three hours. Baste the tomatoes every half an hour with the oil and juices.

· Bring the steaks to room temperature an hour before cooking. Season with salt and pepper and leave for a minute. Heat a heavy bottomed pan and add the oil. Place the steaks in the pan, ensuring they don’t touch. Add the butter and heat until foaming. Cook the steaks until they are a dark golden colour and turn. Using a probe, cook until the centre of the steak reaches a temperature of 55 degrees for a medium steak. Remove from the pan and rest.

· Heat a fryer or pan of oil to 190 degrees. Toss the onion rings in plain flour and shake off the excess. Dip the rings in the batter and gently place in the fryer. Cook for two minutes and then turn them over and cook for a further two minutes. Remove and drain on kitchen roll, season generously with salt.

· To serve, heat the puree and place in the centre of a warmed plate. Add the rested steak and top with two roasted tomatoes. Finally, place three crispy onion rings on top.

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