Gluten Free, High-Protein
Best of British banquet
2.5 hours
Intermediate
8 Servings
For those of us in the UK, this second Flavours of Vacation banquet is more a Flavours of Staycation meal giving that all the ingredients are sourced here in Britain or are in season for those of you not back in the ‘old country’.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe
For those of us in the UK, this second Flavours of Vacation banquet for summer 2023 is more a Flavours of Staycation meal giving that all the ingredients are sourced here in Britain or are in season for those of you not back in the ‘old country’. We’re using here a lovely piece of beef rib on the bone (a single rib should suffice for eight people – see our buying guide to beef for more tips).
The beef is high in protein and, if grass-fed, will also be high in omega 3 heart- and brain-healthy fats. We’re serving this with some wild caught salmon surf ‘n’ turf style, as well as Jersey Royal potatoes and lots of other goodies from the Elevated stable. Jason estimates that at summer 2023 prices, this meal should cost up at around £45/$75 for the whole banquet.
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Ingredients
1500g/53oz beef rib on the bone
500g/18oz salmon fillet, skin-on
5tsp chervil or tarragon
50g/1.8oz rosemary or thyme
400g/14oz Jersey Royal potatoes, washed and cleaned
8 large ripe vine tomatoes
100g/4oz rape seed oil
300g/11oz Raw salad veg of choice (radishes, fennel, courgettes, peas, scallions, mushrooms)
1 soft English or Iceberg lettuce
250g/9oz BB Bone Marrow Broth
1 batch Elevated Lighter Hollandaise (see You May Want to see section below)
Nutrition Per Serving
Calories
585
Fats
33G
Carbs
17G
Protein
56G
Method
Make the BB Bone Marrow Broth in the days leading up to cooking this meal or draw from any you have frozen. If you have no BMB buy a quality store-bought bone broth/stock
12 hours before serving: Chop and slice the tomatoes as per the video and leave either in sunlight or in a low oven (circa 50C/120F) to dry out
2h before serving: Remove the beef from the fridge and allow to come to room temperature. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
1h 30m before serving: Place a pan on to heat. Score the fat on the beef with a knife and seal all around in the hot pan. Once sealed remove from the heat, season with sea salt crystals, rosemary / thyme sprigs and crushed garlic cloves. Pop in the oven to start to cook
1h 15m before serving: Get the Jersey Royals cooking in a pan of our Bone Marrow Broth, covering with a butter wrap or a piece of buttered parchment and a lid
1h 10m before serving: Prepare the English round lettuce, picking out and washing the leaves. Ensure it is as dry as possible before adding to a bowl
1h 5m before serving: Check in on the beef and spoon over those delicious naturally occurring meat juices
60m before serving: Prepare the raw vegetables of your choice by slicing as thin as you can or dicing into small cubes to open up the surface area. Marinade in the apple cider vinegar
40m before serving: Check in on the rib of beef, probing with a thermometer. We are looking for it to be around 55C/135F for medium. If done, remove from the oven and leave covered to rest
25m before serving: Make your elevated Hollandaise sauce (see additional video below) then add the fine chopped tarragon and chervil.
25m before serving: Wrap the salmon in foil and parchment paper, squeeze on a dash of lemon and a drop of white wine (optional) and place in oven for 15m ('en papilliote' cooking method can be seen in video below)
10m before serving: Drain the potatoes (serve the broth they were cooked in as this will make a great soup base). Place into a bowl
7m before serving: Mix the salad leaves and other chopped vegetables, add the rapeseed oil, toss and add the sun-dried tomatoes
5m before serving: Carve the rib of beef that's now been resting for 20-30 minutes and display on your chosen pre-warmed tableware
3m before serving: Lift out the salmon, cut open the foil bag and serve alongside a full sauce boat of the glorious Bearnaise sauce
