Beef Fillet

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
White pepper
Black pepper

Porcini Powder

Dried Porcini Mushroom – 100 grams
Dried Morels – 25 grams
Truffle Shavings – 10 grams
Aged Parmesan – 5 grams


Porcini Powder

  1. Using a coffee grinder add the mushrooms, grated Parmesan and grind to a fine powder.
  2. 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

  1. 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.
  2. Add the sea salt and white pepper, add the garlic, butter and sage.
  3. Using a spoon add the melted butter over the beef picking up the garlic and sage and spoon hot butter over the meat.
  4. 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.
  5. Serve with hand-cut fries cooked in duck fat and a great béarnaise…

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