Signature Beef Jus Recipe

Seared fillet of provenance beef, Shropshire Blue and walnut ravioli and truffle foam (with sweet potato mousaline, Savoy cabbage, woodland mushroom and beans)

Stage 1 - Shropshire Blue cheese and walnut ravioli
• Pasta dough fresh 250g - rolled out to number 1 on a pasta machine
• Shropshire Blue cheese 50g
• Chopped walnuts 30g
• Parsley chopped 25g
• Lemon zest ½ lemon
• Fresh breadcrumbs 50g

Blend ingredients except walnuts to smooth filling, fold in walnuts and assemble ravioli with fresh pasta dough. Cook for 2-3 minutes in simmering salted water. Drain well.

Stage 2 - Seared tornadoes of beef fillet x2
Place fillets in hot pan with dash of oil and sear on all sides, add butter and baste while cooking. Once cooked, drain fillets, wipe pan clean and place back in pan. Add jus to glaze.

Stage 3 - Garlic and truffle foam
• Milk 200ml
• Truffle oil few drops
• Garlic clove 1
• Salt and pepper to taste

Warm ingredients then blend to produce foam

Stage 4 - Sweet potato and horseradish mousaline
• Potatoes 2 large
• Butter 100g
• Cream 250ml
• Quality horseradish sauce 1 teaspoon

Boil potatoes until tender and drain. Add butter horseradish and cream and blend to smooth paste, adding water for sauce-like consistency

Stage 5 - Savoy cabbage studded with carrot
• Shredded Savoy 200g
• Small dice of carrot and pumpkin 75g each

Blanche cabbage in salted boiling water for 1 minute. Drain well and gently pan fry in butter with carrots and pumpkin

Stage 6 - Wild mushroom and beans
• Wild mushroom selection 100g
• Broad beans peeled 100g
• Truffle oil few drops
• Butter 50g

Fry mushrooms in butter. Add beans, drizzle with truffle oil and scatter on plate.

Stage 7 - Signature Beef jus infused with port and shallots
Add port to 1 finely chopped shallot. Reduce by half and add jus. Gently simmer for 1-2 minutes, pass through a chinois and serve