Kit comprises of:
400 grams of Black Angus Tenderloin Beef
Butter, garlic and thyme (from sealing beef)
Salt & Pepper
100 gram Short Crust Pastry
75 gram of Mushroom Duxelle
25 grams prosciutto
100 ml Green Peppercorn Sauce
Follow these simple instructions and you should be on your way to cooking a perfect Medium Rare Tenderloin
Steak Diane was all the rage in the 50’s and early 60’s, especially in New York. A hot culinary trend at the time in upscale restaurants were dishes that could be flamboyantly prepared tableside. Steak Diane was traditionally done so; its theatrics arising from the flambéing of the cognac used to make the sauce.
The Butchers Club are proud to receive the Go Green Champion Award from Green Monday, the prize was given to David Martin the COO of FWM Restaurants by Michelle Saram at the recent Anniversary Gala Dinner held on the Earth Day.
The feast is an interactive experience where the chef hosts the dinner and interacts with the guests on the menu. He also explains in detail the dry aging process and also carves the steak tableside. Guest are encouraged to roam around the venue and a tour of the dry againg room can be organised on request.
The Secret Kitchen has is set within sprawling antique shop and has 6 different areas for Private Dining from a cosy 8 pax up to 100 pax in the downstairs area and up to 300 pax for a seated dinner on the rooftop.
This super decadent burger recipe is a breeze to make and will impress your family & friends like no other. Buy your Wagyu Burger Patties Here
Remove the tenderloin from the refrigerator at least 1 hour before planning to start cooking. This allows it to come up to room temperature which gives better cooking conditions when we start to grill the beef. BUY HERE