Proper Sunday Lunch
Succulent Fillet of Beef

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.

To Start:

A little Nibble & a Tipple to get you in the mood

The Main Event:

A succulent and tender Fillet of Beef
Goose Fat Roast Potatoes
Yorkshire Pudding
Roasted Bone Marrow
Sautéed Baby Spinach
Roast Beetroot
Star Anise Glazed Carrots
Horseradish Cream
Red Wine Reduction

To Follow up:

Lemon Posset with Fennel Biscotti
Raspberry Coulis

Just in Case There Wasn’t Enough:

A selection of Cheese & Biscuits
Organic Fairtrade Coffee & a variety of Teas
Home-made Macarons

Book your place via PayPal

£42 ~ BYO

Go on, you know you want to!