Beef Fillet

This dish looks divine…I’d have it for breakfast, if I could! Wonderful.


Never overlook the power of simplicity….

This dish looks clean and simple, seared beef fillet, Jerusalem Artichoke purée, sauté wild mushrooms, char-grilled king oyster mushroom, Caramalised onion puree and a roasted veal jus.

When you taste the flavour combinations it starts to tell a different story.

Rich and tender beef fillet, earthy wild mushrooms with garlic and thyme, char-grilled king oyster mushroom poached in butter and mushroom stock. The Jerusalem artichoke puree is smooth, creamy and almost has sweetness about it. The caramalised onion puree made with chardonnay vinegar adds a sweet and sour element that works really well with everything on the plate, cutting through all the rich flavours to balancing the dish out. The roasted veal and red wine jus packs a punch delivering some serious flavor and rounding off this beautiful dish nicely.

If you want to go all out you could add triple cooked chips on the…

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3 Comments (+add yours?)

  1. laurelwolfelives
    Oct 24, 2016 @ 11:26:43

    It does look divine but it also looks like if you stick a fork in the filet, it might holler. That is the only meat I will eat and only every 5 or 10 years.
    Don’t like mushrooms. They remind me of pieces of snot. LOL
    (Hope I didn’t ruin anybodys’ appetite.)

  2. sheldonk2014
    Oct 24, 2016 @ 10:56:01

    I love the way he cook the meat
    I always have mine like that

    • sepultura13
      Oct 24, 2016 @ 11:14:06

      Same here…the rarer, the better! Medium-rare is usually how I have it, but sometimes it just has to be nearly raw. Tastes better that way.

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