Roasted Herefordshire beef fillet, bone marrow dumplings, morels and shiitake mushrooms, horseradish broth

This dish was on my tasting menu this week. The dumplings are made by high temperature roasting some bone marrow until it has a nice brown colour. It is then chilled , then chopped and mixed through a very light chicken mousse and poached in the broth.

It was a nice light dish to eat and packed with flavour. Keeping the horseradish as a broth style sauce also lightened the flavour in the mouth without overpowering. Also poaching the mushrooms in the broth bring an earthiness which pairs well.