Aberdeen Angus rib-eye, mushroom purée and beef tea

Ingredients

Fresh Meat

  • 2kg rib-eye steak, in one piece
  • 100g of grilled bacon, finely diced

Dairy

  • 25g of butter
  • 1 dash of milk
  • 100g of butter
  • 1 knob of butter
  • 100g of butter

Fruit & Vegetables

  • 2 garlic cloves, peeled and sliced
  • 500g of flat mushrooms
  • 2 garlic cloves
  • 4 large potatoes
  • 2 spring onions, finely sliced
  • 3 tomatoes, chopped
  • 1 handful of baby carrots

Salad & Fresh Herbs

  • 5g of thyme leaves
  • 5g of thyme
  • 10g of thyme leaves, chopped
  • 1 little gem lettuce, sliced

Oils & Vinegars

  • oil
  • oil

Store Cupboard

  • salt
  • pepper
  • 50g of dried ceps, soaked in 100ml water
  • 1000ml of beef stock
  • 75g of dried ceps
  • 3 egg whites
  • 10g of salt