Paul Ainsworth Instagram – A dish that utilises some great Spring produce, alongside incredible grass-fed Moorland beef from @philipwarrenbutchers.
We start, by roasting the fillet in a pan, caramelising it on all sides, before adding in a little butter, some rosemary, thyme and garlic. We then rest this over the coals until just blushing pink, before carving. All the trimmings from the chain of the fillet are roasted and this forms the base of our bordelaise-style sauce, spiced with Likouala Pepper – a perfect, rich, red wine and port sauce.
The morel, is roasted in the same pan of butter, garlic, rosemary and thyme, before being stuffed with a deeply-flavoured chicken mousse, laced with black winter truffle and roasted duck liver. The final touch, is the addition of fine green herbs, served in the style of a salsa verde, which is lightly chilled.
Voila; Fillet of Moorland Beef (Tallow aged) ~ Morel farcie ~ Likouala pepper | Posted on 26/Apr/2024 21:49:46
