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Beef tenderloin steak with grilled duck liver, stuffed morel mushrooms and mashed potatoes
Beef tenderloin steak with grilled duck liver, stuffed morel mushrooms and mashed potatoes
Carefully dry-aged beef tenderloin steak takes center stage in this premium fine dining main course, cooked medium rare to preserve its natural juiciness and rich flavor. The steak is accompanied by stuffed morel mushrooms, filled with a delicate chicken farce enriched with roasted bone marrow and wild mushrooms, creating an elegant balance of earthy and savory notes. A perfectly grilled duck liver adds an extra layer of richness and luxurious texture to the dish.
The defining element is the Kampot pepper jus, prepared from a reduction of Szekszárd red wine and finished with freshly ground Kampot pepper, renowned for its complex aroma and refined spiciness. The sauce is complemented by a silky duck liver cream sauce, adding depth and elegance to every bite.
The dish is served with creamy mashed potatoes, enriched with butter for an exceptionally smooth texture that perfectly complements the bold flavors of the beef and the richness of the sauces.
This refined beef dish combines exceptional ingredients with contemporary fine dining techniques, delivering an unforgettable culinary experience at one of Budapest's iconic Michelin-recommended restaurants.
