The Duke of Berkshire Filet

Recipes

Rub the meat with 1 tablespoon of mustard, thyme, bay leaves and garlic. Sear the meat for 1 minute in butter and then allow to cook further on a low heat for an hour. Peel and cut the potatoes and boil them until cooked. Mash them with 20 ml of cream and Époisses cheese.
Season with salt and pepper.
Very briefly stew the sea lavender in butter. Only do this for a few seconds or the sea lavender will turn black.
Peel the shallots and simmer them whole in butter. Sprinkle a pinch of sugar on them. Cook the veal gravy with 1 tablespoon of mustard.
Add the dash of cream and mix the sauce. Season with salt and pepper, and also add a little finely chopped tarragon if so desired.
Create a composition on the plate with the shallots and sea lavender, a small piece of meat, crispy bacon bits and some gravy.
Tip!
You can make crispy bacon bits by drying thin slices of bacon in the oven for one hour at 90 °C. You then finely crush the slices in a mortar.

(Claudia Allemeersch)