Introducing June’s recipe of the month…. Tournedos of beef, leek and parmesan gratin, pomme gaufrette and bordelaise jus. This beef dish features as one of the main courses on the summer seasonal menu, available in all Clink Restaurants from Tuesday 12th June. The recipe below is from Sebastien, our Head Chef at The Clink Restaurant at HMP Cardiff and it shows how he preps and cooks the dish in order to teach our prisoner learners.

200g trimmed striploin beef, cooked to preference

Gratin:

5kg leeks, whites only

White sauce:

160g flour

160g butter

2 litre milk

200ml double cream

Salt

Pepper

Nutmeg

Chop the leeks into 1-inch slices. Blanch and cool rapidly. Coat generously with the white sauce, place into oven proof dishes/ramekins. Sprinkle with grated parmesan cheese.

Bordelaise jus:

6 red onions

4 bay leaves

1 litre red wine vinegar

2 litre jus (obtained from beef stock)

Peel and finely dice the red onion. In a saucepan, place the red onion, bay leaves and red wine vinegar, bring to the boil and reduce by ¾. Add the stock and reduce to the correct syrup-like consistency.

Leek puree:

6 leeks (green part only)

100g watercress

1 bunch flat leaf parsley

2 cloves garlic

4 white onions

Salt

White pepper

Cook the leeks rapidly to ensure the greenness remains adding the watercress and parsley at the end. Blitz to a smooth puree and then pass through a sieve.

To try the new summer menu and book a table in any of The Clink Restaurants, please click here.