- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 50 minutes
- Effort: medium
For the sauce
- 1 tsp unsalted butter
- 1 shallot, finely chopped
- 300 g wild mushrooms, roughly chopped
- 1 tsp plain flour
- 100 ml brown ale
- 100 ml dark veal stock
- 100 ml double cream
- 2 tsp truffle oil
For the matchstick potatoes
- 3 large floury potatoes
- sunflower oil, for deep-frying
For the beef
- 2 x 225 g fillet beef steaks
- 1/2 tsp sea salt and freshly ground black pepper
- 2 tsp sunflower oil
- 20 g unsalted butter
- chervil, to garnish
1. To make the mushroom sauce, melt the butter in a saucepan and add the shallot. Cook for 2-3 minutes, until softened.
2. Add the mushrooms and cook for 3 minutes.
3. Add the flour and cook for 30 seconds. Pour in the ale and simmer for 4-5 minutes, until reduced by three-quarters.
4. Stir in the stock and double cream, and cook for a further 3-4 minutes, until reduced by half. Add the truffle oil and keep warm.
5. For the potato matchsticks, shred the potato into matchsticks. Heat the oil in deep fat fryer or saucepan to 180C and deep-fry the matchsticks until crisp. Drain on kitchen paper and keep warm.
6. Season the beef fillets with salt and black pepper.
7. Heat the oil in a frying pan over a high heat and fry the beef for 2-3 minutes on each side, until browned.
8. Reduce the heat and add the butter, spooning it over and around the beef. Continue to cook for 3-4 minutes more. Remove the fillet from the pan and leave to rest for 4 minutes.
9. Divide the mushrooms between two warmed dinner plates and set a fillet on top of each. Garnish with chervil and serve with the matchstick potatoes.
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