Recipes

Step 1

Mulled Wine Jelly

Gently heat the port, wine, sugar, spices and orange rind until the sugar has dissolved. Remove from the heat and let sit for 5 minutes. Bloom the gelatine in cold water then add to the port wine mixture and stir until dissolved. Cover the pot or bowl and leave to cool but not set. Strain and discard the solids then set in desired container in the fridge. 

Step 2

Truffle Custard

In a saucepan bring the cream and milk up to high heat without boiling. Remove from the heat and let sit at room temperature for 10 minutes.

In a stainless steel bowl add the yolks and the whole egg. Slowly whisk in the warm milk and cream mixture until incorporated. Skim off any froth, season with salt and pepper and strain into a container with a tight lid.  Next add the truffle oil, place the lid tightly on the container and shake vigorously until the oil is combined. 

Pour equal amounts into the dariole or ramekin molds then cook in a water bath @ 120° covered with tinfoil. Check after 20 minutes then at 5 minute intervals and remove custards once they are just set.

Step 3

Cooking & Plating

Using a heavy skillet or ovenproof pan, season the steaks and sear until golden on either side. Place in medium to hot oven and finish cooking to the desired doneness (no more than medium). 

While the steaks are resting, sauté your seasoned oyster mushrooms in a little butter until golden.

To plate de-mold the custards onto the plates. Place the steaks next to them. Divide evenly the cooked oyster mushrooms onto each plate. Spoon a quenelle of jelly on top of steak. Finally to garnish spoon over some demi glaze sauce, add a few pieces of roasted garlic and drizzle a couple of drops of truffle oil over each dish.  Serve immediately.