Fillet of beef with ox cheek, nettle purée and sauce diable


Fresh Meat


  • 3 tbsp of butter, melted
  • 50g of unsalted butter

Store Cupboard


  • 250ml of white wine
  • 300ml of water

Salad & Fresh Herbs

Oils & Vinegars

  • olive oil, for cooking
  • oil, for deep-frying
  • 15ml of red wine vinegar

Speciality Ingredients

  • 25g of nettle tops
  • 2 tsp xanthan gum, (optional)