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Beef tenderloin with wild mushrooms and Kampot pepper jus

Beef tenderloin with wild mushrooms and Kampot pepper jus

Beef tenderloin with wild mushrooms and Kampot pepper jus

The beef tenderloin is served as a classic steak, cooked medium rare to preserve its tenderness and natural juiciness. The rich flavour of this premium beef main course is complemented by a jus infused with aromatic Kampot pepper and Timut pepper, alongside the deep, earthy character of Hungarian wild mushrooms.

The dish is accompanied by a silky garlic spinach cream, homemade mushroom ketchup and a refreshing yellow beetroot salad with pineapple, bringing contrasting textures and bright acidity to balance the richness of the beef. The composition is finished with a roasted yeast sabayon, adding further depth and complexity.

This refined beef dish combines premium beef, Hungarian wild mushrooms and contemporary fine dining techniques in an elegant and balanced composition.

Allergens: gluten (1), fish (4), soybeans (6), milk (7), celery (9) , sulphur dioxide (12)

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