4-course Menu With Intermediate Dish Recipe

Prepare toast and topping

Preheat oven to 180°C (350°F). Slice baguette into 12 thin slices. Brush both sides lightly with 1 tsp olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp, flipping once. Meanwhile, in a small bowl, mix goat cheese with 1 tsp honey, fresh thyme leaves, 1/8 tsp black pepper and 1/8 tsp sea salt until spreadable.

Spread about 1 tablespoon of the goat cheese mixture onto each toasted slice. Drizzle remaining honey lightly over 6 of the toasts for contrast and garnish with a few thyme leaves. Serve immediately.

Assemble dressing and salad

In a small jar or bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs sherry vinegar, 1/2 tsp Dijon, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

On a large platter or individual plates, arrange 4 cups mixed baby greens. Scatter sliced roasted beets and orange segments over the greens. Sprinkle 1/2 cup toasted walnuts and 1/2 cup crumbled feta. Drizzle dressing over salad just before serving and toss gently to coat.

Season and sear chicken

Pat 600 g boneless chicken thighs dry and season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp smoked paprika. Heat a large skillet over medium-high heat and add 1 tbs olive oil. When hot, sear chicken thighs (skinless side down if skinless) 3–4 minutes per side until browned but not fully cooked through. Transfer to a plate and keep warm.

Sauté aromatics and mushrooms

Reduce heat to medium, add 2 tbs unsalted butter to the same skillet. Add 1 medium finely chopped shallot and sauté 1–2 minutes until translucent. Add 3 minced garlic cloves and 200 g sliced mushrooms; cook 4–5 minutes until mushrooms release liquid and begin to brown.

Deglaze and finish sauce

Pour in 100 ml dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Let simmer 2 minutes to reduce slightly. Stir in 150 ml heavy cream and return seared chicken to the skillet. Simmer gently for 6–8 minutes until chicken is cooked through (internal temperature 74°C / 165°F) and sauce has thickened. Stir in 2 tbs chopped fresh parsley and 1 tbs lemon juice. Taste and adjust seasoning with salt and pepper. Serve warm portions of chicken with mushroom cream spooned over.

Prepare potatoes

Preheat oven to 200°C (400°F). Toss 600 g baby potatoes with 2 tbs olive oil, 3 crushed garlic cloves and a pinch of salt and pepper. Spread on a baking sheet and roast 25–30 minutes until golden and tender, shaking once halfway through.

Cook green beans

Bring a pot of salted water to a boil. Add 300 g trimmed green beans and blanch 2–3 minutes until bright green and tender-crisp. Drain and shock in ice water to stop cooking. In a small pan, melt 1 tbs butter over low heat, add beans and toss briefly. Finish with 1 tsp lemon zest and season with salt and pepper to taste. Keep warm.

Cook beef and rest

Season 800 g beef tenderloin with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Heat a heavy skillet over high heat and add 2 tbs olive oil. Sear beef 2–3 minutes per side to develop a brown crust. Reduce heat to medium, add 2 tbs unsalted butter and 2 sprigs fresh thyme or rosemary; baste the beef with melted butter for 2–4 minutes until done to desired doneness (for medium-rare target 52–55°C). Transfer beef to a cutting board and rest 10 minutes before slicing.

Slice beef against the grain and serve with roasted potatoes and lemon-butter green beans. Spoon any pan juices over sliced beef.

Make chocolate fondant-style cakes

Preheat oven to 200°C (400°F). Butter four small ramekins and lightly dust with flour or cocoa. Melt 150 g dark chocolate and 75 g butter together in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. In a bowl whisk 100 g granulated sugar with 2 whole eggs and 1 tsp vanilla until slightly thickened. Fold chocolate-butter mixture into eggs, then gently fold 50 g flour and a pinch of salt until just combined.

Divide batter among the prepared ramekins and bake 10–12 minutes until the edges are set but centers are soft (shorter for gooier center). Remove from oven and let sit 1 minute, then invert onto plates. Dust with 1 tbs icing sugar if desired and serve immediately.