Larded fillet of beef rolled in herbs and roasted whole plus a creamy Viennese horseradish sauce made with beef stock and breadcrumbs.
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Juicy pink fillet of beef, wrapped in decadent chicken and mushroom mousse, coated in crispy golden pastry. Utterly joyous!
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Orange-glazed tender, pink Ibérico pork fillet in sweet and sour Pedro Ximénez sauce with caramelised carrots and citrus-braised endive.
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Fillet of veal in Parma ham and a black olive crust, with courgette risotto, burnt shallots and a mustardy onion cream.
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No need to wait for winter to enjoy this finest, most tender cut of venison. Cured and encrusted in juniper and rosemary. It’s a real treat. Yum.
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Impress your friends with this super-simple cured fillet of beef with earthy, aromatic flavours.
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