Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus
by Adam Simmonds
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Ingredients
Fresh Meat
1 beef fillet, weighing 2kg, hung for 28 days and sinew removed
20 pieces of bone marrow
Store Cupboard
200ml of chicken stock, seasoned
5 pinches of salt
sugar
1 pinch of sea salt
black pepper
1 pinch of 2% salt
pepper
Dairy
215g of butter
50ml of whipping cream, whipped
20g of unsalted butter
Salad & Fresh Herbs
300g of watercress
15g of nasturtium leaves
1 bunch of tarragon
6 cep mushrooms, sliced into 20 pieces
20 micro nasturtium leaves
Beverages
435ml of water
525ml of red wine
Frozen
400g of ice
Fruit & Vegetables
60g of shallots
160g of button mushrooms, finely sliced
1/2 lemon, squeezed
10 grelot onions, outer leaves removed and cut in two lengthways
7 truffles
Cooking Sauces
87ml of white chicken stock
160ml of brown chicken stock
Speciality Ingredients
1 pinch of 15% smoke powder
1 pinch of fleur de sel
Oils & Vinegars
1/2 tbsp of grapeseed oil
1 drop of truffle oil
Cereals, Grains & Pasta
45g of quinoa