Silver Travel Cook Club - September 2019

Fred. Olsen Cruise Lines Recipe of the Month

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Silver Travel Cook Club

Fred. Olsen Cruise LinesOoh la la! Forget Brexit - this month the Silver Travel Cook Club is all about entente cordiale. You could win a copy of Rick Stein’s Secret France and master the art of French cooking. 

Our guest editors this month are Fred. Olsen Cruise Lines, who proudly present a recipe from Fleet Executive Chef Neal Breen.

Born and raised in Ireland, Neal Breen has represented his country in two culinary Olympics, winning Junior Chef of the Year in 2000 and a gold medal in the World Championship in Maastricht in 2001.

Chef Neal BreenChef Breen joined Fred. Olsen Cruise Lines in April 2019, bringing with him a wealth of experience and accomplishment, having previously worked for the Rezidor Hotel Group, now known as the Radisson Collection, with whom he helped to open 5-star hotels in Switzerland, Spain, Latvia and England. He also has experience of working in kitchens on both large ships and smaller yachts.

Despite this international experience, Chef Breen’s love of cooking started back at home, and he says the best chef he has ever met, and from whom he has learnt the most, was his Grandmother, with her love of soda bread and rhubarb.

Here’s one of his favourite recipes for a classic French dish to whet your appetite for a fabulous Fred. Olsen cruise. Remember, you can sign in to find out more about the special discount only for Silver Travellers.

Recipe: Butter Basted Filet Mignon, Potato Gratin, Spinach Subric, Pan Gravy

Butter Basted Fillet Mignon

Ingredients (5 portions):

For the steak:

  • 5 fillet steaks (170g per steak - keep the juice for your gravy)
  • 300g baby spinach
  • 50g roasted pearl onions
  • Butter (cut into medium dice)
  • 100g garlic (finely chopped)
  • 5g ground nutmeg
  • 20g fresh thyme (finely chopped)
  • 10g fresh rosemary (finely chopped)
  • 30ml Olive Oil
  • Salt and Freshly ground black pepper

For the potatoes:

  • 10 large potatoes, peeled and thinly sliced
  • 6 garlic gloves (crushed)
  • 400ml double cream
  • 200ml vegetable stock
  • 100g grated parmesan
  • Freshly chopped chives, to garnish
  • Salt and white pepper, to taste



Preparation:

Rub the finely chopped rosemary and thyme onto the tenderloins and leave for the flavours to infuse – do not season any further at this stage.

Prepare your gratin potatoes. Add the thinly sliced potatoes to a large heatproof dish along with the crushed garlic, vegetable stock, cream, parmesan and salt and pepper, to your taste. Cook for 40 minutes at 170°C.

In a sauté pan, add the olive oil, a knob of butter, garlic, nutmeg and baby spinach – this will cook quickly. Season to taste and remove any excess liquid. Keep warm, ready to serve.

Cook the herb-infused fillet steak on a hot grill, season with salt and freshly ground black pepper, allowing a hot sear on all sides of the steak. Add butter and baste.

While the steak is cooking, begin your sauce. Pour a bottle of red wine into a large saucepan and cook, stirring regularly, until it has reduced by half.

Once the steak is almost cooked to your liking, remove from the heat to rest. To your sauce, add the juices left over from your steaks, a little diced butter and some freshly chopped parsley for a simple but rich pan gravy.

Your dish is now ready to serve.

Rick Stein's Secret FranceHow to win a copy of Rick Stein’s Secret France

Simply tell us which is your favourite French dish and why. The winner will win a hardback copy of this super book delivered to their door!


Read more about all of our Silver Travel Cook Club recipes.



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Other Members' Thoughts - 8 Comment(s)

  • SilverTravelUser_208
    28 days ago
    Coq-au-Vin has been my favourite French dish since I first ordered it in a French Bistro in South Kensington, London, during the mid 1980's! I have since then, ordered it in various restaurants in France and it has always been delicious!
  • Sidmouthsue
    about 2 months ago
    Favourite is Beef Daube, easy to make, very tasty and even better when made a few days before serving so ideal for a dinner party.
  • vron45
    about 2 months ago
    There are so many lovely french dishes but my all time favourite is Boeuf Bourguignon. The ingredients are straightforward and the smell emanating from the kitchen whilst it is cooking is enough to make you drool! Love the way, the long slow cooking brings all the best out of the ingredients,once assembled you just leave time and the cooker to do the rest.

    Even it I say it myself, it is simply divine and there are never any leftovers!!
  • Dibank
    about 2 months ago
    i love the suprising meals that are put on in the small villages for the workers lunch.
    i couldn't pick oneas i have been amazed so many times.
  • KMAC
    about 2 months ago
    Cassoulet has to be my favourite, it reminds me of taking three young children on a bus for 2 weeks camping on the South coast of France, near to Vias, in 1989.
  • Hardyplant
    2 months ago
    I've never eaten Filet Mignon but it does sound good and although I really love gratin potatoes I can no longer eat cream, which is a shame as it features in so many French recipes. The French meat dish I like to make is boeuf bourguignon, mainly because the wine and slow cooking make it delicious and I can use a cheaper braising steak. I also love making tarte tatin and enjoy eating basically anything from a patisserie that isn't made with cream. As children my sister and I used to make French toast (aka `eggy bread`) to use up old bread and make one egg go a long way and that was delicious too (but possibly not very French).
  • sefalleyne
    2 months ago
    I love stews so cassoulet and pot-au-feu are my French dishes
  • philatel
    2 months ago
    My favourite French dish - or should I say snack - is Croques Monsieur and hot chocolate. We visited Paris many years ago in November and the weather was freezing. We spent all day walking around outside - and practically lived on this all day every day until the evening when our friends returned from work and we ate with them!