4 sprigs of chervil (to garnish) 125ml glass white wine 125ml glass red wine 2 cloves garlic 2 large King Edward potatoes 500ml good quality veal stock 1 finely chopped shallot 1 bunch of chives 4 325g fillet steaks 4 little gem lettuces 325g crayfish tails (peeled) 250ml double cream
To make the pomme rosti, peel and grate potatoes onto a dry cloth and season with salt. Allow few minutes for salt to draw water out then squeeze cloth tight. Heat oil in a small saucepan and fill with potatoes, frying for about two minutes until they have turned golden brown, turning over and frying until done. Set aside, continuing to keep warm. Add half shallots and half garlic to pan with beef juices. Fry for about two minutes until caramelised. Add red wine and reduce by half. Add veal stock and leave to simmer. Cut lettuce in half lengthways and place in a pan with veal stock. Braise for five minutes. Sweat remaining shallots and garlic in pan, adding white wine. Reduce by half, adding cream, making sure not to brown it, and reduce again by half. Add crayfish and chopped chives. Reheat beef and pomme rosti in oven for five minutes. Strain lettuce and arrange it on a plate, adding the pomme rosti and beef. To complete, pour over the crayfish tails and around a little of the veal sauce.Add chervil and serve. Supplied by: Jason Gladwin, head chef, The Royal Oak, Yattendon