Recipe for Highland Beef Fillet with Pomme Mousseline by Chef Khalid
Chef Khalid has shared his unique recipe with us for highland beef fillet with pomme mousseline and black truffle. This menu is not for the faint-hearted in the kitchen, it requires doing a few things at once and being quick on your feet. So if you’re doing it for a special occasion we recommend practicing it first! We’ve practiced it a couple of times and it’s easy to get the hang of, try it out and you’ll be a pro at this meal in no time.
Private Chef Khalid is a Michelin trained Chef who is based in London and he can travel to you anywhere in the world. He has worked in restaurants in Geneva, France, Italy and England and his range of cuisines reflect where he has trained. He began his culinary journey in Geneva working in some of the top restaurants as an apprentice. He then moved to France to explore the food and their techniques, where he was Michelin star trained. Chef Khalid had his Michelin star training at two restaurants; L’asperge and Le Meurice. He then moved to Italy to learn in prestigious restaurants in Naples and Venice. Chef Khalid now lives in London and still stays connected to the restaurant scene as he helps people set up their own, as well as being a private Chef. We really are lucky to have him share his unique recipe with us!
This recipe is just for one, but by multiplying the ingredients by the number of guests, you can easily make it into a feast. If you fancy making this dish even more luxurious swap the saffron and chardonnay reduction for a saffron cream sauce.
- 5g Crushed sea salt
- 5g Crushed Black pepper
- 140g Highland beef fillet centre cut
- 80g Pomme Mousseline
- 50g Veal jus
- 50g Saffron and chardonnay reduction
- 35g Wilted baby spinach
- 10g Black Alba truffle
- 15g Wild watercress
- Pre-heat the oven to 175°C.
- Make the black pepper crust by mixing the crushed pepper and sea salt.
- Roll the beef fillet in the pepper crust and leave to set in the fridge for 10 minutes.
- In a medium heat pan, seal the beef fillet in butter and olive oil for 2 minutes on each side and set aside to rest.
- Heat the potato mousseline in a Bain Marie to prevent it from splitting and add white pepper to taste.
- Place the beef fillet in the oven for exactly 4 minutes in the preheated oven.
- Heat the veal jus and the saffron reduction separately and set aside.
- Place a quenelle of potato mousseline on the right side corner.
- Place some wilted baby spinach in the centre and sit the rested fillet on it.
- Garnish the mousseline with the black truffle shavings and the watercress.
- Drizzle the veal jus and the saffron and chardonnay reduction on the outer side of the fillet.
Have you tried this recipe? Let us know how it went in the comments below. Do you have any alternative ingredients you have tried? Let us know in the comments below.