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Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus
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This beef fillet recipe from Adam Simmonds requires you to cook sous vide in a water bath, so make sure you have all the correct equipment before you start. If you can’t find grelot onions, use small shallots instead. You can buy the smoke powder from an online speciality ingredients store.
First published in 2015
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Ingredients
Metric
Imperial
Beef fillet
- 1 beef fillet, weighing 2kg, hung for 28 days and sinew removed
- 200ml of chicken stock, seasoned
- 75g of butter
Watercress and nasturtium purée
- 300g of watercress
- 15g of nasturtium leaves
- 70g of butter, diced
- 200ml of water
- 1 pinch of salt
- 400g of ice
Red wine jus
- 525ml of red wine
- 50g of butter
- 60g of shallots
- 160g of button mushrooms, finely sliced
- 87ml of white chicken stock
- 160ml of brown chicken stock
- 50ml of whipping cream, whipped
- 1 bunch of tarragon
- sugar
- 1 pinch of sea salt
- black pepper
Bone marrow
- 20 pieces of bone marrow
- 125ml of water
- 1 pinch of 2% salt
- 1 pinch of 15% smoke powder
- 1 pinch of fleur de sel
- salt
- black pepper
Roasted ceps
- 6 cep mushrooms, sliced into 20 pieces
- 20g of unsalted butter
- 1/2 lemon, squeezed
- salt
- black pepper
Roasted onions
- 10 grelot onions, outer leaves removed and cut in two lengthways
- 20g of butter
- 1/2 tbsp of grapeseed oil
- salt
- pepper
To plate
- 20 micro nasturtium leaves
- 1 truffle, sliced thinly
SAVE RECIPE
Equipment
- Fine sieve
- Ice cream maker
- Blender
- Thermometer
- Sous vide equipment
Method
1
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
3
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
4
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
5
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
6
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
7
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
8
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
10
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
11
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
12
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
13
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
14
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
17
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
18
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
19
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
20
Finish with sliced truffle and 5 micro nastertium leaves per plate
- 1 truffle, sliced thinly
- 20 micro nasturtium leaves
First published in 2015
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