THE COMPLEXITY OF MASTERCHEF SIMPLIFICATION........THREE-COURSE LUNCHEON....


A rolling wheel of Spicy Salmon Tartare with blackberries and avocado,  a crescent of Steak Tartare upon an herb oil with a black caviar  tuille,  &  a Pan-Roasted Beef Fillet, Dauphine Potato, Charred Asparagus & Red Wine Jus
A beautifully cooked beef fillet, blushing pink and tender, paired with silky piped potato, smoky charred asparagus, earthy mushrooms, and a rich, glossy red wine jus.

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