Seal well the fillet on a well preheated pan and than finish in the oven until cooked to your likings. Use the same pan to brown the sliced red onion, caramelize with sugar and then add the balsamic juice and reduce by half. Peel dice and boil the potato until softened, mash in the horseradish, knob of butter and season. Grill the artichoke under the grill same as the tomatoes until browned. blanch the asparagus and dry the Parma ham on low heat in the oven until crispy to use as a garnish.
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