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 side!
This dish is probably the most simple, balanced dish I have ever created. It looks stunning and was literally a pleasure to eat (even if it was only 10.04am when I created it). I used less elements than I normally would on a plate, but gave all of them as much love and attention as I could.
The beef fillet was pan seared for maximum colour and flavour, using olive oil, butter, thyme, garlic and finished in the oven. I cooked mine rare because that how I roll. Make sure you transfer the fillet to a plate, cover and leave to rest in a warm place for at least 5 minuets.
For the caramalised onion purée I made a chutney using white onions, malt and chardonnay vinegar and soft brown sugar. I caramelised my onions until golden broen, added the rest of the ingredients, added some water and simmered for 2 hours. When the chutney was ready it was very sticky and thick. I then blitzed in my Nutri Bullet Pro until smooth and creamy and passed through a fine chinois.
The veal and red wine jus was made by roasting veal bones until browned, de-glazing the tin with red wine and making a stock using onions, carrots, thyme, garlic, leeks, celery, star anise, peppercorns and red wine. I had it on a low simmer for 48 hours skimming regularly and topping up with water when needed. The low and slow cook helps to extract as much flavor as possible. Over night I covered with a cartouche. When the stock is ready reduce to the consistency you want. I finished my jus with a knob of butter.
Jerusalem Artichokes are amazing! They are sweet and kind of like a potato. You can do all sorts with them, roast whole scrubbed with skin on, slice and fry to make chips, cook and chill to use in a salad, you can even eat them raw! Although they are called artichokes they’re actually tubers. I chose to make a purée. I peeled and diced 250g of artichokes, added to 250ml of double cream, 250ml of milk and cooked until fully soft. Strained the cream and milk mixture, put the artichokes in my Nutri Bulet Pro, added a cold knob of butter and a pinch of salt, then blitzed until smooth and creamy.
Sauté the wild mushrooms in a smoking hot pan with olive oil. When they start to caramelise add a knob of butter, a sprig of thyme and season. Toss them in the pan until cooked. Be careful not to over crowd the pan and make sure the pan is smoking hot. You want the mushrooms to caramelise not sweat!
I cut the King Oyster mushroom in half, trimmed of the base and bar marked on smoking hot griddle pan. I then finished the cooking process in a frying pan feeding it with mushroom stock and butter, basting and turning until the mushroom was cooked.
I finished the dish with shaved autumn truffle.
This beautiful beef fillet is from The Ginger Pig butchers in Victoria Park Village.