Victoria & Albert's Chef's Table Recipe
A high-end dining experience with a focus on exceptional service and quality.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Oysters
Carefully shuck the fresh oysters and place them on a bed of ice on a serving platter.
- 2
Prepare Lemon Wedges
Cut the lemon into wedges for serving alongside the oysters.
- 3
Serve with Cocktail Sauce
Place the cocktail sauce in a small bowl on the platter and serve with the oysters and lemon wedges.
Main Course
- 4
Cook the Filet Mignon
Season the filet mignon with sea salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of truffle oil. Sear the steaks for 4-5 minutes on each side, or until they reach your desired doneness.
- 5
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes until bright green. Remove and plunge into ice water to stop cooking.
- 6
Finish the Asparagus
Drizzle the blanched asparagus with the remaining truffle oil and season with salt and pepper before serving alongside the filet mignon.
Dessert
- 7
Make Chocolate Ganache
Chop the dark chocolate into small pieces and place it in a heat-proof bowl. In a saucepan, heat the heavy cream until just boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth.
- 8
Chill the Ganache
Let the ganache cool at room temperature for 30 minutes, then refrigerate until set, about 1 hour.
- 9
Serve with Fresh Berries
Serve the chocolate ganache in small bowls or ramekins topped with fresh berries.