With Angus steak the marbling disappears during the cooking process, leaving the meat deliciously moist and tender. The meat is matured for 21 days for optimal tenderness.
Beef fillet-Porcini powder-Sage-Butter
Black or Red Angus Beef Fillet ( 36 Day Aged) – 300 grams
Dried Porcini Mushroom Powder – 25 grams
Chopped Italian Parsley – 5 grams
Sage Leaves – 300 grams
Butter – 15 grams
Peeled Garlic Cloves – 3 grams
Maldon sea salt
Dried Porcini Mushroom – 100 grams
Dried Morels – 25 grams
Truffle Shavings – 10 grams
Aged Parmesan – 5 grams
- Using a coffee grinder add the mushrooms, grated Parmesan and grind to a fine powder.
- Put the powder into a closed airtight jar with lid and store for 24 hours in a dry place.
Beef Fillet – Porcini Powder & Sage Butter
- Using a hot black skillet – add the olive oil, once hot, add the beef fillet and cook on each side for 4/5 min or until golden-brown all over.
- Add the sea salt and white pepper, add the garlic, butter and sage.
- Using a spoon add the melted butter over the beef picking up the garlic and sage and spoon hot butter over the meat.
- Cook and baste the butter for up to 5 minutes or until the meat is perfectly medium-rare, add a few grinds black pepper and chopped sage.
- Serve with hand-cut fries cooked in duck fat and a great béarnaise…