Beef, ceps, Grelot onion and wood sorrel

Preparation method

1. For the beef, cut the larding bacon into thin strips and insert into the top of a larding needle. Lard the fillet steak, trimming the ends (larding is threading the lard into the meat).

2. Prepare a water bath to 50C/122F.

3. Place the steak in a sous vide bag with the thyme, garlic and rendered beef fat, add to the prepared water bath.

4. Cook for approximately 50 minutes until the internal temperature reaches 50C/122F.

5. Remove, season well with salt and sear in a hot pan with some oil.

6. Leave to rest for 10 minutes before slicing.

7. For the cep sauce, add the shallot, garlic, thyme, ceps, port and Madeira to a pan and cook until the volume of liquid has reduced by half.

8. Add the chicken stock, bring to the boil and reduce for 30 minutes, skimming off any residue that rises to the surface.

9. Pass through a muslin cloth, then return to a clean pan and reduce the sauce until it coats the back of a spoon.

10. For the cep purée, gently fry the shallot, garlic, thyme and button mushrooms in the butter until translucent.

11. Add the frozen ceps and cook until caramelised and dry.

12. Deglaze the pan with the chicken stock and then continue cooking until almost all of the liquid has evaporated.

13. Add the double cream and bring to the boil.

14. Remove from the heat, place in a blender and pulse until smooth.

15. Pass through a fine metal sieve and keep warm until serving.

16. For the Grelot onions, fry the whole onions in an emulsion of the butter, water and thyme, until al dente.

17. Remove, slice in half lengthways and then chargrill in a hot griddle pan until marked.

18. For the ceps, fry the ceps in foaming butter with a sprig of thyme until golden-brown.

19. Remove from the pan and roll in the chopped parsley.

20. For the onion rings, soak the onion rings in a bowl of milk for 30 minutes. Preheat the deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the onion rings in seasoned flour and deep fry until golden-brown.

21. Remove with a slotted spoon and drain on a plate lined with kitchen towel.

22. For the wood sorrel salad, dress the leaves in olive oil and sea salt.

23. To serve, slice the parsley-coated ceps and place some to one side of each plate with the sliced beef on top. Add spoonfuls of cep purée to the side.

24. Sprinkle the wood sorrel leaves on top of the beef and top with the crispy onion rings.

25. Place a few Grelot onions around the plate and drizzle with the cep sauce.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4