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
  • 1 pinch of salt
  • sugar
  • 1 pinch of sea salt
  • black pepper
  • 1 pinch of 2% salt
  • salt
  • black pepper
  • salt
  • black pepper
  • salt
  • pepper
  • 1 pinch of salt

Dairy

  • 75g of butter
  • 70g of butter, diced
  • 50g of butter
  • 50ml of whipping cream, whipped
  • 20g of unsalted butter
  • 20g of 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

  • 200ml of water
  • 525ml of red wine
  • 125ml of water
  • 110ml of water

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
  • 6 truffles
  • 1 truffle, sliced thinly

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