THE PORT-LACQUER BEEF

(Our Play on Beef Fillet with Port & Mushrooms)

THE PORT-LACQUER BEEF

Ingredients: 2 Beef Fillets, 200g Mushrooms (sliced), 1 tsp Black pepper, 0.5 tsp Ground Cloves, 100ml Port Wine, 50g Cold butter, 1 tbsp Honey...

Ingredients

  • 2 Beef Fillets
  • 200g Mushrooms (sliced)
  • 1 tsp Black pepper
  • 0.5 tsp Ground Cloves
  • 100ml Port Wine
  • 50g Cold butter
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Sear beef in oil on max heat until charred; remove.
  2. The Architect Fry mushrooms in the same pan until dark and sweet.
  3. The Bloom Add cloves and pepper with a 30ml splash of Port; the steam will release the deep woody perfume.
  4. The Swell Add remaining Port and honey; boil until it reduces to a thick purple syrup.
  5. The Silk Merge Whisk in the cold butter off the heat for extra lacquer.
  6. The Final Flourish Drench the beef in the port-silk; top with fresh raw parsley.

Cuisine: Portuguese

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