Beef Fillet, Watercress And Nastertium Purée, Bone Marrow And Red Wine

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 2kg beef fillet, hung for 28 days and sinew removed

200 ml of Knorr Chicken stock, seasoned

75 g of butter

300 g of watercress

200 ml of water

70 g of butter, diced

15 g of nasturtium leaves

3 g of salt

400 g of ice

20 pieces of bone marrow

125 ml of water

1 pinch of 2% salt

1 pinch of 15% smoke powder

1 pinch of sea salt

525 ml of red wine

50 g of butter

62 g of shallots

125 g of button mushrooms, finely sliced

160 ml of brown Knorr Chicken stock

87 ml of white Knorr Chicken stock

50 ml of whipping cream, whipped

37 g of button mushrooms

black pepper, finely crushed

1 bunch of tarragon


6 cep mushrooms, sliced into 20 pieces

20 g of unsalted butter

1/2 lemon, squeezed

10 grelot onions, outer leaves removed and cut in two lengthways

8 ml of grapeseed oil

20 g of butter

47 g of quinoa

110 ml of water

0.5g of salt

6 truffles,

1 ml of truffle oil

20 macro nasturtium leaves

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