It’s not very often a fancy club can also dish out fantastic dishes: ladies and gentleman, we introduce Chef Richard’s signature recipe.
• 2 x 175g beef tenderloin steaks – trimmed and tied
• 1 brioche
• 50g spinach
• 400ml fresh beef stock
• 50ml red wine
• 2 tbsp balsamic vinegar
• 2 shallots
• 1 clove garlic
• 100g wild mushroom mixture
• 2 x 30g foie gras cuts
• 50g butter
• Olive oil
• Salt, fleur de sel and black pepper
1 Cut the brioche into 1cm rounds and lightly toast on one side in a dry pan.
2 Lightly drizzle olive oil on the steak – season with black pepper only. Cook in a hot griddle pan for 3-4 minutes turning once. Once the steak is cooked, remove and leave to rest for 4 minutes, and sprinkle lightly with fleur de sel.
3 While cooking, dice the shallot and garlic, leaving the skin on, and seal in a hot, dry pan until very brown. Deglaze with the red wine, add stock, balsamic vinegar and reduce to a thick sauce consistency. Add a knob of butter and whisk in. Sieve the sauce carefully.
4 Pan fry the wild mushrooms and sauté until golden. Allow to rest on kitchen paper. In the same pan sear the foie gras for a minute and allow to rest on the paper.
5 Quickly throw the spinach into a hot pan with the remaining butter. Add salt and pepper and allow wilting. Put into a blender and purée.
6 Arrange the mushrooms in the centre of a large plate. Place the brioche over the mushrooms, spoon on a small amount of spinach purée, cut the string on the steak and place on top. Garnish with foie gras and a slice of black truffle. Serve sauce on the side.
Name: Richard Stratton
Chef Richard has more than a decade of culinary experience, at one time taking charge as head chef at the Mount Juliet House. After a brief stint in Portgual, he made his way to our sandy shores working for the Capital Club Dubai, before finding a home for his flavours at the Fairmont Dubai. He is now chef de cusine for both the Cavalli Club and the Kitsune Restaurant.
To book a table at Cavalli Club, Fairmont Dubai, call 04 332 9260