Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Preheat the oven to 80°C/gas mark 1/4
To cook the cheeks, place the duck fat in a deep roasting tray and allow it to warm up in the oven. Trim any fat or sinew off the cheeks and season heavily with salt. Cook the cheeks in the warmed duck fat for 10-12 hours, then allow to cool in the fat
4 beef cheeks, 60g each
400g of duck fat
For the red wine sauce, sweat the beef trim until golden brown, add half of the mushrooms and sweat for 10 more minutes
800g of braising beef
150g of mushrooms
Add the stock, red wine, the rest of the mushrooms and milk. Bring to the boil and cook for 45-50 minutes, skimming all the time
1.5l chicken stock
700ml of red wine
150g of mushrooms
20ml of milk
Sieve the sauce and add the xanthan gum and the vinegar and season with salt and pepper. Now add the tarragon and simmer for 2-3 minutes before passing again through a sieve
5g of xanthan gum
20ml of Cabernet Sauvignon vinegar
5 sprigs of tarragon
Now make the horseradish purée. Sweat the celeriac down in a pan with the salt and oil until soft and tender
200g of celeriac, peeled and diced
20ml of olive oil
Add the milk and horseradish sauce and bring the whole lot to the boil. Take off the heat once boiled, squeeze in the lemon juice and blend into a smooth purée using a stick blender. Pass through a fine sieve
120ml of milk
70g of horseradish sauce
1/4 lemon, juiced
Make the olive oil sabayon by putting the warm water, salt, xanthan gum, pomace oil, tarragon vinegar and poached egg into a jug and blending with a stick blender to form a thick emulsion
30ml of olive pomace oil
50ml of water, warm
1g of xanthan gum
1 tsp tarragon vinegar
1/2 poached egg
Pass through a fine sieve and pour into the gas canister. Close the lid and charge 2 gas canisters. Shake and keep warm until ready to serve
Preheat the oven to 230°C/gas mark 8
Finally, cook the beef fillet. Heat a pan with the olive oil to a high temperature, slice the beef into 4, season well and seal until golden brown. Place the beef into the oven for 3-4 minutes until medium rare. Rest in a warm area with the bruised garlic and thyme for 2-3 minutes before serving
480g of beef fillet
1 tsp olive oil
1 pinch of garlic, bruised
1/4 sprig of thyme
To serve, drizzle some red wine sauce onto each plate and place a beef cheek on top. Place the fillet next to the beef cheek, including some of the pan juices
Ladle the horseradish purée to one side to form a neat droplet. Using the gas canister, emit the sabayon onto the plate in another droplet. Sweep some red wine sauce along the side of the plate and serve
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