James' Duo of Beef, Bone Marrow, Fondant Potato, Jerusalem Artichoke Puree, and Baby Carrots


  • Beef Fillet

  • Beef Cheek

  • Bone marrow troughs

  • Beef Stock

  • Chicken Stock

  • Carrots

  • Baby Carrots

  • Jerusalem Artichokes

  • Cream

  • Celery

  • Bay Leaves

  • Thyme

  • Potato

  • Butter

  • Garlic

  • Rosemary

  • Salt and pepper

  • Shallots

  • Red wine

  • Rosemary

  • Onions

  • Girolles

  • Sugar


FILLET Place steaks individually in vacuum bags. Place in a water bath at 55.3 degrees for 45 minutes. Take out and leave to rest for 10 minutes. Heat griddle pan until extremely hot. Add oil and butter. Sprinkle steaks with salt and pepper. Add steaks and cook for 20-30 seconds on each side to colour. JUS Brown shallots. Deglaze with red wine. Add stock, bay leaf, rosemary, and thyme. Reduce by approx half Add a knob of butter before serving

BEEF CHEEK Add onion, carrots, and celery to the pressure cooker and caramelise. Add stock, beef cheeks, thyme, salt, pepper, and bay leaf. Bring pressure cooker up to pressure and leave to cook for 45 minutes

FONDANT POTATO Peel potato and cut to size. Melt butter in a pan. Add potato and cook until golden, repeat on the opposite side. Add chicken stock, garlic, thyme, and salt. Cook until soft but not falling apart

JERUSALEM ARTICHOKE PUREE Peel and add to water. Boil until soft (up to an hour). Place in blender. Blend whilst slowly adding cream until a smooth texture is reached. Season to taste

BONE MARROW Heavily season. Place in oven for approx 15-20 minutes

GIROLLES Add to pan with a little butter and oil and cook slowly for approx 5 minutes

CARROTS Peel, then boil until tender. Plunge into an ice bath. Before service add to the pan with butter and a bit of sugar to reheat and glaze them

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