Recipes
Date posted: 06/01/2022
Ingredients
| Salted butter | 30g |
| Unsalted butter | 15g |
| Fillet steak | 1 piece |
| Double cream | 15ml |
| Cress | 1g |
| Thyme | 2g |
| Mashed potato | 50g |
| Grain mustard | 5ml |
| Olive oil | 30ml |
| (cauliflower croquettas) Extra mature white cheddar cheese | 10g |
| (cauliflower croquettas) Salted butter | 6.50g |
| (cauliflower croquettas) Double cream | 15ml |
| (cauliflower croquettas) Large fresh egg | 0.3 pieces |
| (cauliflower croquettas) Banana shallots | 7g |
| (cauliflower croquettas) Cauliflower florets | 30g |
| (cauliflower croquettas) Plain flour | 6.50g |
| (cauliflower croquettas) Sea salt | 0.40g |
| Panko breadcrumbs | 10g |
Method
- Heat a frying pan and add the oil.
- Season the steak and seal on all sides then add the thyme and continue to cook to your liking then add the butter and baste well in the pan.
- Allow to rest.
- Heat the mashed potato and then add the cream, unsalted butter and mustard - keep warm.
- Fry the croquettas and keep warm.
- Place the mustard mash on the plate and top with the steak then the croquettas and a sauce of your choice.
- Finish with micro red sorrel and roasted cauliflower leaf.
- (Cauliflower croquettas from here) Heat the butter in a large pan and add diced shallot - cook until soft.
- Then add the flour and cook out for 5-6 minutes - add the salt.
- Cook the cauliflower until caramelised and then blend smooth add to the cream and whisk into the flour and butter mix. Add grated cheese and melt through the mix.
- Pour onto a tray and allow to cool then roll into even size balls.
- Dust with flour then pass through egg wash and panko crumb.
- Deep fry to order.