Beef Fillet With Sous Vide Featherblade Recipe - Great British Chefs

Name: Beef Fillet With Sous Vide Featherblade Recipe - Great British Chefs
Total time: 90 min
Ingredients: 1 feather blade of beef, weighing 600g; 4 tournedos of Aberdeen Angus beef, each weighing 90g; 50g of carrots, peeled and chopped; 100g of mushrooms, halved; 50g of celery, chopped; 200g of shallots; 800ml of veal stock; 200ml of port; 2 tbsp of red wine vinegar; 1000ml of red wine; 10 peppercorns; 150g of butter; 2 bay leaves; oil; 50g of bone marrow; 2 egg yolks; 10g of parsley, chopped; 50g of breadcrumbs; 1000ml of chicken stock; salt; pepper; nutmeg; 140g of watercress; 2 tbsp of water; black pepper; 250ml of red wine; 125ml of chicken stock; 2 garlic cloves; 1 sprig of rosemary; 1 handful of baby onions

www.greatbritishchefs.com

Phil Carnegie's fillet of Scottish beef is served with sous vide featherblade and marrow dumplings in this awe-inspiring beef dish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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