BEEF FILET MIGNON STEAK WITH MOREL AND KAMPOT PEPPER JUS
BEEF FILET MIGNON STEAK WITH MOREL AND KAMPOT PEPPER JUS

BEEF FILET MIGNON STEAK WITH MOREL AND KAMPOT PEPPER JUS
Carefully dry-aged beef tenderloin takes center stage in this signature fine dining main course, cooked medium rare to preserve its natural juiciness and rich flavor. It is paired with stuffed morel mushrooms, filled with a delicate chicken farce enriched with roasted bone marrow and wild mushrooms, creating an intensely savory and elegant accompaniment.
The defining element of the dish is the Kampot pepper jus, prepared from a reduction of Szekszárd red wine and finished with freshly crushed Kampot pepper, renowned for its complex aroma and refined spiciness. A velvety duck liver sauce adds richness and a luxurious creamy texture, perfectly complementing the depth of the beef.
The dish is served with a fondant celery-wrapped celery pastry, whose delicate texture and subtle sweetness balance the bold flavors of the beef and sauces.
This premium beef dish showcases the harmony of exceptional ingredients and contemporary fine dining techniques, delivering an unforgettable culinary experience at one of Budapest's iconic Michelin-recommended restaurants.
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