The big day is coming up – and as a team of foodies, we can all agree that nothing says “I love you” better than delicious food! And what could be better than a romantic recipe from the one and only Galvin at Windows?
This year, take your Valentine’s Day celebrations to new heights with a Beef Bourguignon with crushed celeriac and smoked pancetta recipe shared by Marc Hardiman, Head Chef at Galvin at Windows.
For this, you’ll need:
500g British grass-fed beef feather blade, cut into 4 equal portions (if you’re unsure, ask your butcher to do that for you
4 tbsp rapeseed oil for frying
Plain flour (or Gluten Free flour) for dusting
8 button mushrooms
4 rashers smoked pancetta or bacon, sliced into 1cm x 4 cm
8 baby onions, peeled
8 small new potatoes, peeled
1 litre good quality beef stock
1 celeriac, peeled and cut into 3cm pieces
15g unsalted butter, plus extra 25g for the sauce (optional) and extra 100g for celeriac mash
1 thyme sprig
1 tarragon sprig, leaves picked and chopped
1 tbsp freshly chopped chives
For the marinade
300ml good quality red wine
200ml ruby port
5 garlic cloves, peeled and diced
1 carrot, diced
1 onion, sliced
1 stick celery, cut in 3cm lengths
3 bay leaves
1 thyme sprig
Now onto the method, guided by Galvin at Windows’s star Head Chef Marc Hardiman:
Voilà! Dinner is served and we’re feeling completely in love already! Galvin at Windows truly is one of the most romantic spots in London, so bringing that romance home is all we could ask for on this special occasion ✨
If you’d like to grab a hard copy of this fabulous recipe, you’ll be able to find it in this month’s Delicious Magazine. One to keep and treasure for any special occasion coming up…
If you’d like to see more of our fantastic recipes, check them out here.
If cooking is not quite your thing – please don’t hesitate to get in touch and we’ll share our list of hidden gems for an unforgettable Valentine’s Day in London ♥️ (we’ve got PLENTY!)
To find out how our approach can help you - drop us a line on 020 3301 5305 or send us the form below with some basic information and we’ll be in touch to discuss the finer details.