Beef tenderloin steak with grilled duck liver, king oyster mushrooms and mashed potatoes
Beef tenderloin steak with grilled duck liver, king oyster mushrooms and mashed potatoes

Beef tenderloin steak with grilled duck liver, king oyster mushrooms and mashed potatoes
The carefully aged beef tenderloin is the centrepiece of this dish, cooked medium rare to preserve its natural juiciness, tenderness and rich flavour. It is accompanied by king oyster mushroom confited in seasoned butter, topped with homemade mushroom ketchup and a crisp crumb made from dried mushrooms.
A defining element of the dish is the Kampot pepper jus, prepared with a reduction of Szekszárd red wine and infused with the aromatic character of fresh Kampot pepper. The deep, concentrated jus is complemented by a silky duck liver sauce, adding an elegant richness to the composition.
The dish is served with creamy mashed potatoes, enriched with butter for a smooth, velvety texture that balances the bold flavours of the beef and the rich sauces.
This premium beef main course combines classic ingredients with contemporary fine dining techniques, creating a harmonious and sophisticated culinary experience at one of Budapest’s iconic Michelin-recommended restaurants.
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