Paul Ainsworth Instagram – For this incredible beef dish, we use a Denver cut from @philipwarrenbutchers, which comes from the shoulder, a real working muscle so plenty of marbling and flavour. First off, we brine the meat, then cook at a really low temperature for 48 hours – hence that beautiful pink colouring remains. We then grill this quickly over a high heat on the barbecue, brushing the meat throughout with its own tallow and, to add a real depth of flavour as well as keeping everything moist, we glaze it with a really concentrated beef sauce, made from the beef trim and bones.
For the mignon, we start by tallow ageing the beef fillets in their own fat, upstairs in our custom ageing cabinets, before trimming them and mixing with some Cabernet Sauvignon vinegar, a touch of that melted tallow and salt.
Atop, we place very fine shallot rings, which we’ve pickled in beetroot juice and vinegar, an oyster emulsion, which we make from really fresh raw oysters and oyster leaf, and lastly, a drizzle of Moulin Cornielle olive oil and some little crispy shallots.
Outstanding 🤯👊🏽💥 | Posted on 03/Jul/2024 21:32:15
