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Chargrilled beef fillet with cabbage and truffle mash
Fruit and vegetables
1 bunch fresh
thyme
, finely chopped
1
rosemary
sprig, leaves only
2
garlic
cloves, finely chopped
1
shallot
, finely chopped
10g black winter
truffles
, sliced
250g/9oz
chestnut mushrooms
, quartered
1
savoy cabbage
, finely shredded
1kg/2lb 4oz
potatoes
, peeled and chopped
4 sprigs fresh
thyme
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
1 tsp
olive oil
5 black
peppercorns
1 litre/1¾ pints
beef stock
½ tsp
olive oil
4 tbsp
olive oil
Drinks
300ml/10fl oz
Port
Dairy, eggs and chilled
15g/½oz
butter
, chopped
350g/12oz ready-rolled
puff pastry
1 free-range
egg
yolk, beaten
15g/½oz
butter
50ml/2fl oz
double cream
100g/3½oz
butter
250ml/9fl oz
double cream
250ml/9fl oz
milk
Meat, fish and poultry
4 x 180–200g/6–7oz pieces
beef
fillet, ideally cut as a circle from the centre of the fillet
40g/1½oz
chicken liver
parfait
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