This was the last of the dishes that Eduardo from Lima of London prepared for me.
A tender fillet of marinated beef was cooked a la plancha and juiced up with some demiglace. Add a few dollops of puréed potato mixed in with a hint of ricotta cheese, some black quinoa and a pinch of fresh garnish. The textural mixture of the crunchy black quinoa with the smooth as silk potato purée is a delight to the senses and an unusual accompaniment to some deliciously marinated beef. Thank you Eduardo!
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