Beef fillet, watercress and nasturtium purée, bone marrow and red wine

Beef fillet, watercress and nasturtium purée, bone marrow and red wine

Beef fillet, watercress and nasturtium purée, bone marrow and red wine

For the watercress and nasturtium purée, place a suitably sized pan on the stove and allow to get hot. Pick the watercress from the stalks, place in a bowl and add the nasturtiums
  • 300g of watercress
  • 15g of nasturtium leaves
Add the diced butter and water to the watercress, then pour into the hot pan. Add a pinch of salt and cook for around 2 minutes. When the watercress is cooked, add the ice
  • 70g of butter
  • 200ml of water
  • 400g of ice
  • 1 pinch of salt
Drain, place in a blender and blitz until smooth. Check the seasoning before pouring the purée into an ice cream maker. Freeze, churn once, re-freeze then churn again
Trim the beef fillet so that it is the same thickness all along. Cut it in half lengthways, wrap in clingfilm and allow to set in the fridge, then portion evenly
  • 1 beef fillet
Place the fillet portions into vacpac bags with the chicken stock, then seal and cook in a water bath at 62˚C until the core temperature reaches 52˚C. This should take about 20 minutes depending on the thickness of the beef
  • 200ml of chicken stock
Remove from the bags and allow to rest. Heat some butter in a pan until foaming, then seal the beef all over. When nicely coloured, allow to rest before slicing each piece into 4
  • 75g of butter
For the bone marrow, push the bone marrow out of the bone, then place into a container with some seasoned water. Cover and leave in the water for 20 minutes
  • 20 pieces of bone marrow
  • 125ml of water
  • salt
  • black pepper
Remove from the water and slice into ½ cm slices. Add the 2% salt and smoke powder to some water. Warm the smoked water to 70˚C. Place the sliced bone marrow into the water and cook. Remove, drain and season with fleur de sel
  • 1 pinch of 2% salt
  • 1 pinch of 15% smoke powder
  • 1 pinch of fleur de sel
To make the red wine jus, pour the wine into a pan and reduce until it is 185ml. Place a pan onto the stove and allow to get hot, then add the butter and shallots and cook until they start to caramelise
  • 525ml of red wine
  • 50g of butter
  • 60g of shallots
When they turn a light golden brown, add the 125g of button mushrooms and continue to cook until they go crispy. Drain in a colander
  • 125g of button mushrooms
In a clean pan, add the chicken stocks, cream and reduced red wine. Place onto the stove and bring to the boil and add the mushroom mixture. Cook for twenty minutes, then pass through a fine seive and place into a clean pan
  • 160ml of brown chicken stock
  • 87ml of white chicken stock
  • 50ml of whipping cream
Bring to the boil, add the remaining 35g of mushrooms and reduce a little further until the right consistency. Remove from the heat, add the tarragon, black pepper and sugar. Taste and adjust if necessary
  • sugar
  • 1 bunch of tarragon
  • 35g of button mushrooms, finely sliced
  • 1 pinch of sea salt
  • black pepper
For the roasted ceps, place a pan on the stove and when hot, add the butter. When it is foaming, add the ceps and allow to colour. Then turn, and colour on the reverse, season and add squeeze of lemon juice. Drain
  • 6 cep mushrooms
  • 20g of unsalted butter
  • 1/2 lemon
  • salt
  • black pepper
For the roasted onions, place the grapeseed oil in a suitable sized pan and place on the stove. Add the onions and allow to colour, then add the butter a little at a time
  • 10 grelot onions
  • 20g of butter
  • 1/2 tbsp of grapeseed oil
When the colour has been achieved, turn over and continue to cook on the other side. Season, remove from the pan and drain
  • pepper
  • salt
To make the quinoa, toast the quinoa in a frying pan until golden brown. Transfer to a chinois and rinse under cold water. Pour the water into a suitably sized pan, add the salt, place onto the stove and bring to the boil
  • 110ml of water
  • 45g of quinoa
  • 1 pinch of salt
Add the quinoa to the pan, bring back to the boil then reduce the heat to a simmer. Continue to cook until it becomes tender and the water has been absorbed – this should take about 15 minutes. Once cooked, cover with clingfilm and allow to cool
When you are ready to serve, reheat the quinoa in a pan. Chop the truffle finely, add the truffle oil and stir into the quinoa
  • 6 truffles
  • 1 drop of truffle oil
To serve, create an oval with the watercress purée, and scatter the toasted quinoa over it. Lay the sliced beef fillet to the right then arrange the remaining garnish over and around the dish
Finish with sliced truffle and 5 micro nastertium leaves per plate
  • 1 truffle, sliced thinly
  • 20 micro nasturtium leaves


Beef fillet

Watercress and nasturtium purée

Red wine jus

Bone marrow

Roasted ceps

Roasted onions

Toasted quinoa

To plate