Fillet of beef with ox cheek, nettle purée and sauce diable

Ingredients

Fresh Meat

  • 4 fillet steaks, approximately 140g each
  • 1 ox cheek

Fruit & Vegetables

  • 8 asparagus spears, peeled and woody ends removed
  • 100g of cavolo nero, leaves only
  • 8 grelot onions, white part only
  • 1 onion, roughly diced
  • 1 celery stick, roughly diced
  • 1 carrot, roughly diced
  • 100g of onion
  • 125g of potatoes, peeled
  • 1 red pepper
  • 1 yellow pepper
  • 2 sweet potatoes, approximately 250g each
  • 25g of shallots, diced

Dairy

  • 3 tbsp of butter, melted
  • 50g of unsalted butter

Store Cupboard

  • salt
  • black pepper
  • 500ml of brown veal stock
  • 100g of flour, seasoned with salt and pepper
  • 2 eggs, beaten and let down with a splash of water
  • 200g of breadcrumbs
  • salt
  • salt
  • black pepper

Beverages

  • 200ml of white wine
  • 300ml of water
  • 50ml of white wine

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of tarragon

Oils & Vinegars

  • olive oil, for cooking
  • oil, for deep-frying
  • olive oil
  • 15ml of red wine vinegar

Speciality Ingredients

  • 25g of nettle tops
  • 2 tsp xanthan gum, (optional)

Spices & Dried Herbs

  • 1 pinch of freshly ground white pepper