Beef Feather Blade Ballontine
Trim & dice the meat.
Heat the oil in a large pan & seal off the meat, season. Add the garlic, carrots, leeks & thyme & allow to colour.
Deglaze the pan with the wine & stock.
Cover with foil or a lid & slowly braise on a low temperature for approximately 12-14 hours. Remove & allow to cool & pick down.
To the meat add the mustard, parsley & season.
Roll into a ballontine to the same size as a 50penoce piece. Store in the refrigerator until required.
Herb Crust
Using a Robot Coupe blitz the bread (crusts removed), add the butter (cold), grated Parmigiano Reggiano, mustard & parsley. Blend until smooth, season.
Roll the mix between two sheets of baking parchment & cut out small discs to the same size as the beef ballontine.
Truffle Mousseline
Cook the potatoes in salted water until tender, drain & pass through a ricer. Season. Add butter, cream & black truffle. Season
Button Mushroom Puree
Place all ingredients in a vacuum pack bag & seal. Poach in a water batch at 70°C for approximately 4 hours. Blend until smooth & pass through a fine sieve. Season.
Braised Savoy Cabbage
Melt the duck fat in a pan, add the shiffanande of cabbage, diced carrot & celeriac, add the stock, Madeira, season. Cook until tender, add the cream & reduce by half.
Smoked Bone Marrow
Rinse the bone marrow in fresh running water until the blood colour is gone. Place in a smoker and hot smoke for 5-7 minutes, reserve the leftover fat and set both the bone marrow and fat aside
Chipolini Onions
Peel the onions leaving the root on & place in a vacuum pack bag with the stock, herbs & garlic. Season. Cook in the water bath at 65°C for approximately 2 hours.
Pan Fried 21 Day Aged Fillet Steak
Season the steak, melt the butter in a pan & cook on both sides, basting with the butter. Cook to rare.
Red Wine Sauce
In a pan place the stock & thyme, reduce the by half, add the wine & reduce by half again. Season.
To plate the dish…
Spread down the centre of the plate the mushroom puree, place the braised cabbage in the centre of the plate, arrange slices of the beef fillet, accompany with the feather blade & herb crust & the chipolini onions. Finally garnish with a garnish of a twirl of potato crisp & a drizzle of red wine sauce.