Beef Fillet, Porcini Powder, Sage & Butter
Angus cattle have the natural ability to produce high quality marbled beef which gives the beef its great taste because of tiny white flecks of intra-muscular marbling found inside the meat. Most other breeds produce external fat around and outside the muscle.
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 (Black Or Red Angus, 36 Day Aged) – 300 grams
Dried Porcini Mushroom Powder – 25 grams
Chopped Italian Parsley – 5 grams
Sage Leaves – 10 grams
Butter – 15 grams
Cloves Of Peeled Garlic – 3
Maldon Sea Salt
Cooking the steak
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.
Dried Porcini Mushrooms – 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.
Anthonij Rupert 2014
It comes at a hefty price, but for good reason. This Syrah is powerful and assertive in its own space. It is packed with all the usual elements, dark fruit and spice. The wood takes it to a superb level and makes this something really special.