Local suppliers used
by Massimo include
Swanage Dairy and
Jurassic Coast Meats
FILLET STEAK ROSSINI
Head Chef Massimo Ciavarella of the Bankes Arms Hotel combines the
flavours of his Italian heritage with the British classic of fillet steak…
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By using a wealth of local and nationally sourced ingredients, Bankes
Arms Hotel Head Chef, Massimo Ciavarella, brings updated modern
classics that retain the best of British tradition, whilst also offering the
famous flavours of Italy, all served in a newly resurrected boutique
hotel, bar and restaurant.
The hotel has undergone a full refurbishment, complete with new
kitchen and a snug area for private dining, but still retains its unique
period features (parts of the building date back to the 16th century).
They say they have gone to great lengths to create a home away from
home, as well as a relaxing, inviting environment for family and friends
to enjoy one of the most wonderful parts of the country.
There are spectacular views of Corfe Castle from a large and inviting
garden, and the Swanage Railway heritage steam train runs along
the perimeter of the property. It’s a real Dorset picture-postcard and a
wonderful setting in which to relax and choose from a large selection
of locally sourced, freshly made food, and an ever changing choice of
ales that include some that are specially brewed for the hotel.
Ingredients Method
Ser ves 2
2 x 8oz of fillet steak
50g of butter
2 tablespoons of homemade chicken
liver pâté
50ml of Barolo Italian red wine
1 tablespoon of truffle oil
60ml of beef gravy
50g of haricot vert (green beans)
2 slices of streaky bacon
2 croutons
1 chopped carrot
cauliflower and broccoli
Melt some butter into a large heated pan. Fry the fillets on both sides for
two and a half minutes, until the meat is rare to medium rare. Add the salt
and pepper and other seasonings to taste. Once the steaks have been
cooked, set them to one side and cover in tin aluminium foil to retain the
heat and the moisture – this is important so that the meat does not dry out.
Without cleaning the pan, which will still be hot, add the Barolo (or similar)
Italian wine. Once the alcohol has evaporated, add the gravy to the pan.
When the sauce is ready, add the meat and the chicken liver pâté to the
pan. Garnish both of these with the truffle oil sauce. Whilst this is in the
pan, fry the streaky bacon and boil the vegetables until cooked. Serve the
cooked fillet on a slice of French bread with the green beans wrapped in
the bacon. Spread the other vegetables around the meat and drizzle the
Barolo sauce to taste.
www.menu-dorset.co.uk