I have been working on this beef dish for some time. I started looking at it for the Spring menu a few months back and have tried it in different guises as shown in previous posts. This is a finished dish and is now on the a la carte menu.Grilled Casterbridge beef fillet, braised shank dauphine, pickled red onion compote, broad beans, smoked potato puree.
Thats the one big daddy... glad to see it come together.
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