Dry aged beef fillet, smoked cauliflower purée, crushed peas, truffle gnocchi, pea cress, red wine sauce

Elements to the dish

Marinated fillet steak

Garlic and herbs

Truffle gnocchi

Contain: cereals, eggs, milk

Cauliflower purée

Contain: milk

Pea mash

Contain: celery

Red wine sauce

Contain: sulphurdioxide

Red mustard leaves

Contain: celery, mustard

Cooking Guide

  1. Pre heat your oven to 180°C.
  2. The fillet steak has been pre-cooked sous vide and arrives marinating in garlic and thyme.
  3. Place a frying pan on a high heat with oil and remove the fillet from the bag. Pat the fillet dry with kitchen paper so the outside achieves a nice caramelisation. With the oil smoking hot, carefully place the fillet in the oil and fry for 2-3 minutes on each side to achieve a nice dark golden seal.
  4. Add the garlic and herbs from the bag to the top of the steak. Place the truffle gnocchi into the pan with the steak and put into the pre-heated oven for approximately 5 minutes for medium rare. Add a further three minutes for each degree of cooking (8 minutes – medium; 11 minutes medium well).
  5. Remove from the oven and set aside to rest in a warm place for five minutes. If needed place the truffle gnocchi back in the oven.
  6. Warm the cauliflower puree and the pea mash separately.
  7. Warm the red wine sauce in a small pan until starting to simmer then remove.
  8. To plate, place the fillet, truffle gnocchi, pea mash and the cauliflower puree in the centre of a warm plate. Spoon the sauce over and around the plate and garnish with the pea cress.
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