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British lamb fillet with Kasteel Cuvée

Today, we’re cooking with beer with master chef Pierre Burtonboy. He’s making British lamb fillet with a spring vegetable stew and Kasteel Cuvée.

Preparation time:
30 mins

to serve 4


  • 2 British lamb fillets
  • 1.5 dl Kasteel Cuvée
  • 2 dl lamb stock
  • 8 baby turnips
  • 8 carrot tops
  • 8 cherry tomatoes
  • 8 green asparagus
  • 8 small waxy potatoes
  • Butter
  • Salt
  • Pepper
  • Sugar



1. 8 baby turnips, 8 carrot tops, 8 cherry tomatoes, 8 green asparagus, 8 small waxy potatoes

Peel the turnips, carrot tops, green asparagus and potatoes. Cook the vegetables and potatoes in salted water. Leave the vegetables to cool on a plate.

2. 2 British lamb fillets, salt, pepper, butter

Season the lamb fillets with salt and pepper. Heat a knob of butter in a pan and then fry the lamb fillets for 3 to 5 minutes on each side.

3. Take the lamb fillets out of the pan and put them in the oven at 60°C to keep them warm.

4. Cooked vegetables, sugar, 1.5 dl Kasteel Cuvée, 2 dl lamb stock

Use the pan you fried the lamb fillets in to prepare the stew . Put the vegetables in the pan, sprinkle with a pinch of sugar and pour over the beer and the lamb stock.

5. Butter

Let it reduce and then add a small knob of butter at the end.

6. Take the lamb fillets out of the oven and cut into slices. Serve together with the vegetables on a warm plate.

7. TIP: add a pinch of curry powder to the sauce for a more exotic result.