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Beef Fillet with Croquettes Mushrooms and Asparagus (experimental)
This is a classic, elegant meat dish built around good-quality beef fillet. There is no single “star” element here; rather, the dish relies on the execution of each component. When done well, these elements come together to form a balanced, refined meat dish with complementary side components. The stock is particularly important in this dish, as it ties everything together. I made an experimental stock that turned out very refined and elegant, with a pleasant roasted depth, but it required adjustment at the final reduction stage. Either you make your own stock, or you can use the one suggested in the notes below, with one caveat: you may need to adjust it towards the end if it becomes too sweet, balancing it with another good-quality roasted stock fond (for example, a high-quality store-bought fond). I enjoyed this dish for its simplicity, but it is, by nature, quite classic. That said, sourcing good-quality ingredients is key. If you are looking to practise technique and refinement, this is a good starting point. If you are looking for something more adventurous or experimental in flavour, this is not the dish. Portion-wise, this recipe creates 6 portions, or 4 more generous portions with seconds. Difficulty: Advanced
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