I'm very excited about this menu. I made it at New Years Eve for a dinner party I hosted with friends and it went down so well that I've made it several times since. The secret is the marinade which mostly involves black treacle but don't let that put you off. It doesn't taste sweet (I've saved that for pudding), the treacle gives this indulgent cut of meat a real depth of flavour. Cooked at a very low temperature to keep it tender and succulent, I'll serve it perfectly medium-rare.
I must admit, this is a blatant theft from my hero Tom Kerridge.
A little Nibble & a Tipple to get you in the mood
A succulent and tender Fillet of Beef
Goose Fat Roast Potatoes
Roasted Bone Marrow
Sautéed Baby Spinach
Star Anise Glazed Carrots
Red Wine Reduction
Lemon Posset with Fennel Biscotti
A selection of Cheese & Biscuits
Organic Fairtrade Coffee & a variety of Teas
Add a Comment