Tom Kerridge serves up flash fried fillet of beef with a mushroom catchup and crispy shallot drizzled in rape seed oil on Spring Kitchen.
Tom says: “Tail fillet of beef is not often used by chefs because presentation wise it does not look great, but it is perfect for stir frying of flash frying.”
Related Posts
Rick Stein crab salad with wasabi mayonnaise on Spring Kitchen with Tom Kerridge
Rachel Khoo Crab and kiwi tartare recipe on Spring Kitchen with Tom Kerridge
Tom Kerridge Spring lamb belly fritters, spinach and anchovy mayonnaise on Spring Kitchen
Tom Kerridge double Gloucester cheese flan with Jersey royals on Spring Kitchen 
Tom Kerridge Spatchcock Poussin (Spring Chicken) with couscous on Spring Kitchen With Tom Kerridge
Tom Kerridge Kabab pie with minced lamb recipe on Spring Kitchen
Raymond Blanc ceps mushroom tortellini with roasted nuts and sage butter on Spring Kitchen with Tom Kerridge 
Mushrooms on toast with chicken liver pate and Roasted crown of wood Pigeon with mushrooms on Spring Kitchen with Tom Kerridge
Spring Chicken with Morel mushrooms and risotto on Spring Kitchen with Tom Kerridge 
Jason Atherton sweetbread asparagus wild garlic and morels mushroom risotto On Spring Kitchen with Tom Kerridge