I love Angus beef fillet, and cut it into medallions of about 200g each, which I cook to order, although medium-rare is best. Make sure the pan is very hot, and oil the meat – not the pan – or you will smoke yourself out of the kitchen! Brown the medallions on all sides – which should take about 2 minutes a side – and finish cooking in an over at about 180 degrees centigrade for a further five minutes.
Rinse 2 cups of samp under running water in a sieve until all the starch is removed, and the water runs clear. Boil in clean, unsalted water for about 2 and a half hours until the samp is tender but not mushy. Once cooked, rinse again under cold water.
Make a cream gorgonzola and thyme reduction by gently simmering cream, gorgonzola cheese and thyme on the stove till cream thicken add samp and serve hot.
For the jus, fry off finely sliced onions on medium heat. Add 2 cups brown sugar and one cup balsamic vinegar. Reduce till thick, and season. Check that there is a good balance of salt and sweetness.
Add half amount of onion marmalade to stock. Add wine. Deglaze and simmer till thick.
I love green beans with this dish, and to glam them up, you can toss them in a bit of truffle oil once you have blanched them.