Silver Travel Cook Club - September 2019

Ooh 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 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

Ingredients (5 portions):

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.

How 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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