Ingredients
For the Steak Medallions:
- 1 whole beef fillet, trimmed of fat, silverskin, and chain
- 1 tablespoon kosher salt
- 3 tablespoons porcini powder (or dried porcini mushrooms, ground to a powder)
- Fresh cracked black pepper, to taste
For the Maple Mustard Vinaigrette:
- 240ml neutral oil (such as avocado, sunflower, or canola oil)
- 120ml maple syrup (grade A)
- 120ml organic apple cider vinegar
- 60ml whole grain Dijon mustard
- 5g kosher salt (to taste)
- 2.5g cayenne pepper
For the Pickled Mustard Seeds:
- 120g yellow mustard seeds
- 120ml rice wine vinegar (seasoned)
- 240ml water
- 80g cane sugar
- 5g kosher salt
For the Rainbow Salad:
- 3-4 rainbow carrots, thinly sliced into ribbons with a vegetable peeler
- 2 opal apples, thinly sliced
- ½ daikon radish (ideally purple), thinly sliced
- 1 small purple turnip, thinly sliced
- ½ parsnip, peeled and thinly sliced into coins
- 1 watermelon radish, thinly sliced
- 1 golden beetroot, thinly sliced
- 60g radicchio, stem removed, roughly chopped, washed
- 60g frisée, washed and roughly chopped
- 4 stalks celery hearts with leaves, thinly sliced
- 30g blue cheese (e.g. Pt Reyes), crumbled
- 2 tablespoons pepitas, dry toasted