1 fillet tail (approx 200g) 2 drops mustard essence 750ml stock syrup 1 green apple (finely chopped) 2 pears (peeled) 2 peaches (stoned) 100g stoned cherries 4 figs 1tbsp ground roasted cumin seeds 150gm sugar 250ml white wine vinegar 1 small onion (finely chopped) half a melon coarsely ground pepper, all-purpose seasoning 200g finely grated Cheddar cheese 1 egg mixed with milk 16 pieces of Brie (each 2 inch by 1 inch) Packet filo pastry Silicone paper and 4 egg cups
Cut filo pastry into three-inch wide strips, brush with egg wash and use to wrap the Brie pieces. Sprinkle grated cheese in four circles on silicone paper on baking tray and heat in a moderate oven for ten minutes. Remove cheese, place over upturned egg cups and cool to form the crisp cheese baskets. Roll the fillet tail in pepper and seasoning and chill. Deep fry filo parcels until golden brown. To make chutney, put onion, white wine vinegar, sugar and roasted cumin seeds in a saucepan and reduce to about 3 tbsp. Add green apple and stir for one minute. Leave to cool. To make mustard fruits, lightly poach fruit in stock syrup, place in a jar, cover with syrup and mustard essence. To serve: Place cheese basket in centre of plate with Brie on top and chutney around the edge, adding three slices of peppered beef and thin slices of mustard fruits. Recipe supplied by: Richard Hobson, Bistro Roque