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Dry Aged Beef Fillet with Truffle, Pancetta and Potato Pithivier

BY SIMON HULSTONE - The British region of South Devon is renowned for its amazing beef. This show-stopping centrepiece is served with a big bunch of flavour. The main course ticks all the boxes: from the stunning pithivier potato pie to the little braised beef bonbon hiding inside the cabbage.

How to prepare



  • Place the pithivier on baking paper on a tray in the preheated oven (at 180 C) for around 12 minutes. Afterwards, add the hen of the woods and roscoff onion to the tray and put it back in the oven for another 5 minutes.
  • Boil water in a saucepan. Turn down the heat after reaching the boiling point and let it simmer. Place the stuffed cabbage (in the packaging) and the pouch of sherry vinegar jus (in the packaging) inside to warm.
  • Heat a drizzle of cooking oil in a frying pan, season the beef fillet and pan fry on all sides until golden brown, then place in the oven for 4 minutes. Take it out and cover it with tin foil to keep it warm for 5 minutes.
  • Gently heat the shallot puree in a small saucepan, continuously stirring throughout.
  • Remove the pithivier from the oven and let it rest for 3 minutes. Carefully cut it in half and place one half on each plate. Cut the fillet steak in half and place it in the centre of the plate.
  • Place one piece of hen of the woods and stuffed cabbage on the plate. Place the turnip disc on top. Place the lemon thyme leaves on top of the turnip disc.
  • Place a small dot of shallot puree on the plate using a tablespoon and place the roscoff onion on top. Finish by carefully drizzling the sherry vinegar jus onto the plate.

    Beef fillet, sherry vinegar jus, shallot puree, roscoff onion, pithivier, stuffed cabbage, turnip disc, hen of the woods, garnish (lemon thyme and thyme leaves).


    Oven, baking paper, 2 saucepans, frying pan, tin foil, tablespoon, palette knife, scissors, kitchen tweezers.


    Flat plate.


    20 minutes.




    Milk, wheat (gluten), egg, mustard, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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