Aged Black Angus fillet

Trim the beef fillet and hang in the smoking room, allow long enough for it to smoke and take on the flavour, about 1 hour to 2 hours

Chill and sear on the plancha or sear with blow torch, all over the meat,

On a Board

Slice the meat at an angle across the fillet leaving thin disks of meat

Then turn and chop not to fine with a sharp knife

In a bowl mix with brunoise cornichons, diced capers and confit shallots

Season and set aside

Keep this stored in an air tight container ready to mix with the sauce

Pickled egg yolk puree

Using the real yellow egg yolks (either Italian or organic English)

Place into a sous vide bag and cook at 65’C for about 2 hours until a dense texture had been achieved

Chill over ice

When chilled place into a thermo season with salt and sherry vinegar and blend adding olive oil to taste keep quite thick

Reserve in a plastic bottle for service

Garnish

Moolie, Wash, don’t peel, thin slice and cut in ½ and keep in ice water

Round radish, shave thin and keep in ice water

Breakfast radish cut in half and wash in ice water, keep cut in half for service to pickle

Diced sourdough croutons cut 7mm square fried in butter

Mustard leaves washed and picked,

Raw horseradish, peel and grate over the plate at the end before sending with micro plane