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
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.
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.