Name: Fillet of beef, seaweed Anna potato, crisp leaves with hot ginger oil
Yield: Serves 8 Main Course Portions
Ingredients: 120 ml beef jus – 15ml per portion; 80 ml ginger oil – 10ml per serving; 16 chives – sliced into 16 × 6cm batons; 360 g seaweed Anna potato – 2 squares (45g) per serving; 80 ml teriyaki sauce – 10ml per serving; 40 g red amaranth; 40 g micro watercress; 8 Chinese cabbage leaves; 150 g honey; 200 ml water; Maldon sea salt flakes; Basting sauce; 1.3 kg fillet of beef; 8 × 5 mm ginger slices with skin on – grilled and reserved in ginger oil

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The hot oil will give incredible aroma and a lovely crackling sound when poured onto the crisp leaves. Just be very careful working with it at the table. It can seriously injure someone in the process.

Ingredients

Fillet of beef

1.3 kg fillet of beef
Basting sauce
Maldon sea salt flakes

Method

Trim excess sinew from the fillet and cut 8 portions, about 160 g each. Truss with butcher’s string in the centre of each medallion. Brush with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired

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Ingredients

Fillet of beef

Method

Part of