This is based on a Josh Emett recipe from his book 'Cut'. The beef is poached lightly in a beautiful consommé which has the addition of soy sauce to add the umami depth which matches so well with beef. I clarified the stock to make it a consommé and therefore a little more elegant than the recipe in the book.
Red cabbage braised with anise, red wine and port added sweetness and acidity with that hint of anise. Roasted bone marrow, baby purple carrots and red onions roasted separately in the oven and the freshly grated horseradish on top. An elegant way to serve beef fillet and a dish I would recreate again without a doubt.
Red cabbage braised with anise, red wine and port added sweetness and acidity with that hint of anise. Roasted bone marrow, baby purple carrots and red onions roasted separately in the oven and the freshly grated horseradish on top. An elegant way to serve beef fillet and a dish I would recreate again without a doubt.
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