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

Beef fillet is the king of beef cuts, and Mark Dodson certainly does it justice with this rich main course. It takes a bit of work to bring it all together – there's a nettle purée to make, a crispy ox cheek on the side, as well as charred peppers, sweet potato fondant, cavolo nero, blanched asparagus and a sumptuous sauce diable made with red wine, veal stock and herbs. The result, however, is incredible.



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