SHAHDORÉA PERSIAN LUXURY HOUSE

A FRENCH-INSPIRED TABLE

Fillet Steak, Caviar & Shallot Jus

A seared fillet with a glossy shallot jus; cool cream and grey caviar sit beside the steak, not on its hot surface.

Sliced fillet steak, asparagus and shallot jus with a cool cream and grey caviar garnish, on a burgundy and amber table.
AI-generated visual concept · proposed, untested recipe / service · not a product or packaging specification.

The method

  1. Soften the shallot in half the butter. Add vinegar and stock; simmer until reduced to a light jus. Season cautiously.
  2. Pat the steaks dry. Heat oil in a pan and sear both sides; finish cooking as needed for their thickness. For this proposed method, check the centre reaches at least 63°C and rest for at least 3 minutes. The rosy image is a styling concept, not a temperature guide.
  3. Cook asparagus in simmering water until tender, drain and toss with remaining butter. Arrange steak and asparagus with a little jus.
  4. Place cold cream and caviar on a separate cool area of the plate just before serving. Keep the caviar away from the hot sauce.
Sources & inspiration

Original SHAHDORÉ interpretation; not an exact reproduction or a claim of endorsement.

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