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4104b343 3fbb 4e01 9110 bd621cc04331  2016 06 24 21 31 26

Porcini and wild mushroom purée with Spring carrot, turnip and foraged watercress, red wine and veal stock reduction potato pave (Thomas Keller Ad Hoc) and slow low roast fillet of beef which was dry brined and coated in porcini dust, thyme, pink and black peppercorns roasted at 194F per 4oz of meat. It's foolproof and amazing