Do you have a special celebration approaching? An anniversary, birthday, Christmas dinner….Whichever event it is a good excuse to surprise your partner, family or friends with a very special meal.

Today we are pleased to reveal one our favourite recipes and teach you how to make a floral beef tenderloin, decorated with seasonal flowers, a truffle infusion and  

Ingredients:

150g of beef tenderloin 

For the Tulip Case:

20g of butter

20g of all purpose flour (for pastry baking)

20g of egg white

5g of sugar

A pinch of fine salt

Winter flowers (borage, pansy, lavander etc., etc.)

Fort he Truffle Infusion:

Beef stock

Black truffle

Flour

For the sticky cocoa dressing

10g of cocoa powder

50g of wax

For the ‘Cous Cous’:

Fresh cauliflower

Horn of plenty mushrooms

Also:

Selection of garden vegetables and dehydrated winter mushrooms

Method:

First, make the tulip as this is the most time consuming.

Take all the ingredients and mix them in a bowl to making a dense dough. When the dough is formed, place it on a baking tray, on baking paper to make a thin wafer.

Cook in the oven for 10 minutes at 160 degrees centigrade in a pre-heated oven. Once it is browned, remove from the oven and place upside down on a flan mould, so that it forms the shape of the tulip flower. Put aside and leave to cool.

Whilst the tulip case is cooling, begin to make the beef stock, strain and once it is has reduced, add the truffle and boil for a few minutes and roughly break down. Take some of the warm stock and mix with the already toasted flour, thickening on a low heat so that it infuses for a few minutes until ready.

Para la cera lo que vamos a hacer es darle un poco de temperatura, subirlo a unos 40 grados, añadirle el cacao y un chorrito de aceite de oliva virgen. Reservamos en baño maría para no perder temperatura.

For the gel wax, we need to increase the temperature a little to 40 degrees, adding the cocoa powder and a trickle of virgin olive oil. Place in a bain-marie so that the temperature does not drop.

For the ‘cous cous’, simply de-stork the cauliflower. Once you have the necessary amount, sauté with butter and the mushrooms.  

Final Preparation:

Place the cauliflower cous cous at the bottom of the tulip case, and the steak on top which has already been cooked on the grill to your preferred taste. Pour over the truffle infusion and add a little of the sticky heated cocoa gel dressing onto the meat so that it melts over and covers the meat.

Finish the dish by decorating with some dehydrated vegetables and seasonal flowers.

Do you dare to invent in the kitchen?