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Recreating the delicious, artistic and unique recipes onboard Bateaux Dubai will be a culinary challenge for even the most patient of home cooks.

The five-star nautical restaurant is celebrating its tenth anniversary cruising Dubai Creek with a new menu of creative dishes.

Chef de cuisine Raydan Bou Mahdi, who was cooking for friends and family by the age of 14, has poured his extensive experience and passion into the menu.

The end result? His masterpeices require many ingredients and multiple methods to form the final work of art.

“The new menu celebrates new beginnings,” explains the Lebanese chef. “We’ve incorporated newer ingredients, understanding the need for diners to experiment with flavours, yet maintaining a traditional base to the food.”

Diners set sail along the historic Dubai Creek, with panoramic views,

live ambient music and freshly prepared gourmet cuisine.

As on board the boat, the new

menu is perfect for a special occasion – a

birthday, holiday or anniversary.

The next time you have something to celebrate (or simply want to impress your guests), try cooking Raydan’s Black Angus Beef Fillet.

Five separate recipes and methods form this succulent main course. Every ingredient, from the thyme jus to the marinated fillet, has been extensively researched, seasoned and well prepared to provide a luxurious version of the traditional steak dinner.

Garden vegetables take the form of multi-ingredient puree, fondant and tuilles, while the fillet bathes in truffles and gravy pools in the ravioli parcel.

I tasted this succulent dish for myself on board Bateaux Dubai and, if you follow Raydan’s recipe, I can assure you this dish is well worth the effort.bateauxdubai.com

Cruise control

Try creating the complex recipes from this new anniversary menuBy Eleanor Joslin

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Hom

e Black Angus Beef Fillet

With braised baby root vegetables, goatsí cheese ravioli, broccoli puree, celeriac fondant and thyme jus

Serves four

Broccoli puree

400g broccoli50g onion15g thyme20g butter15g celery10g leeks75g cream5g garlic3g rock salt20g hot gel cream3g nutmeg powder

Sautee the vegetables in butter, thyme and garlic with the broccoli, rock salt and nutmeg powder. Then cook for 15 minutes and blend with the creams.

Goat cheese tortellini

Four tortellini, 6cm wide 30g wild mushroom60g white mushroom40g goats’ cheese20g onion4g thyme15g butter35g cream10g parmesan2g smoked paprika4g salt5g celery7g leeks2g fresh coriander

Sautee the mushrooms and vegetables, seasoning with thyme, coriander, paprika and salt, then mix the cream and parmesan cheese. Combine with the goats’ cheese and allow to cool.

Cook the tortellini in one litre of boiling water, with 10ml olive oil and 5g salt, for eight minutes. Stuff the goats’ cheese and vegetable mixture inside the tortellini. Serve on top of the beef.

Celeriac and beetroot fondant

100g celeriac (circles)100g beetroot (squares)500ml olive oil 10g rosemary20g rock salt3g black pepper

Marinate the celeriac and beetroot in the remaining ingredients, then grill for one hour. Make the fondant by cooking the grilled celeriac and beetroot in olive oil at 160C for 20 minutes.

Braised rainbow carrot

80g baby carrot rainbow20ml butter60ml chicken stock1g cinnamon stick1g cardamom, whole1g bay leaves2g garlic3g lemon zest10ml lemon juice.

Combine and cook in a vacuum pack at 85C for 20 minutes.

Angus fillet

200g Angus beef fillet (x4)10g mustard4g truffles10g black pepper10ml apple vinegar10g thyme6ml soya sauce

Marinate the beef in the remaining ingredients for 12 hours. Grill for one minute on each side, and finish in the oven, depending on your preference of rare to well-done beef.

Thyme jus

100ml veal jus15g thyme3g brown sugar7g smoked Viking salt10ml raspberry vinegar.

In a saucepan on a low heat, reduce the jus with all the ingredients.

Smudge the puree onto a warm plate. Group the vegetables around the beef, top with the tortellini and drizzle the jus.