Beef fillet:

Trim and remove outer layer of fat and sinew. Lay on a tray with a wire rack underneath, leave in the cool room uncovered to dry age overnight.

Roll tightly with plastic wrap and portion to 160 g – portion size per dish is 80 g. Rub each side of the meat with sea salt flakes.

Heat a cast iron pan and drizzle some grape seed oil – until it starts to smoke. Sear each side until each side is well caramelised.

Cook further in a pre-heated oven at 180 C–200cC oven for about 3 minutes.

Rest under the lights for 3 minutes, cut medallions in half and drizzle thyme-infused oil.

Add a few pinches of sea salt to the exposed side of the meat.

Set aside to start plating.

Purple Congo potato foam:

In small size pot, transfer all ingredients except salt and white pepper and bring it to simmer.

Once potato is cooked, add culinary cream, salt and pepper to taste. Blend until smooth. Pass through a fine sieve and cool it down.

Transfer in a 1 litre size siphon and charge with 2 bulbs. Set aside in fridge.

Heat siphon to a sous vide machine at 70 C before serving.

Purple Congo potato fondant:

Peel potato and cut 1 cm in size lengthwise or desired shape, set aside all trimmings for chips/dust.

Transfer to a vacuum bag and fill with oil and add thyme. Seal vacuum bags and steam for 30 minutes at 75 C or until it is cooked.

Set aside.

Purple Congo potato dust:

Transfer on a tray to dehydrate with a baking paper underneath and dehydrate at 75 C overnight. Blend on a spice blender. Set aside.

Purple Congo potato chips:

Boil potato until cooked, roughly 30-40 minutes depending on the size.

Transfer in a Vitamix blender and add the rest of the ingredients and blend until smooth.

Spread mixture on Silpat and dehydrate at 80 C overnight on a dehydrator or you can use a hot plate cupboard until crispy in texture.

Heat oil at 180 C and fry the crispy chips for 5 seconds and transfer to a tray with a wire rack to drain excess oil.

Set aside in a dry place in an airtight container until needed.

Soy caramel glazed blue monster mushrooms:

Portion mushrooms to 50 grams size and set aside.

Bring boil simple syrup to boil.

In a mixing bowl mix all the ingredients, add simple syrup once it reaches a boil and let it infuse overnight.

Then pour liquid mixture onto the mushrooms to soak in all the flavours.

In a hot pan drizzle grapeseed oil and wait until it starts to smoke, then slowly lay the portioned mushrooms and cook each side until caramelised.

Black truffle Bordelaise jus:

In a small size sauce pot transfer red wine jus and bring to simmer. Add Cab Sav vinegar, bring back to simmer.

Add in chilled black truffle and bone marrow whipped butter into the sauce.

Drizzle thyme infused oil – we sous vide 5 bunches of thyme to 1 litre of neutral oil then passed through a paper oil filter.

Season with salt to taste.

To serve:

Start to lay in potato confit on the right side of the plate, cover with the potato siphon foam, dust with purple Congo potato dust, lay potato chips on top to cover the rest of the texture of potatoes.

On the top side of the plate lay soy caramel glazed blue oyster mushrooms, garnish with picked marigold leaves and picked elderflower

On the opposite side of the potato lay the cooked beef tenderloin.

To finish pour in a few spoonsful of the truffled Bordelaise jus.