2 beef fillets (200g each)
25g butter
2 shallots - finely chopped
1 glass white wine (chardonnay)
¼ pint beef stock
12 Morels mushrooms (dried) - soaked in water
6 Brown Cape/Chestnut mushrooms - finely chopped
Handful of Chantrell mushrooms (dried) - soaked in water
Dash of Madeira wine
Dash of single cream
Salt
Black pepper

METHOD

Set aside the water from the dried mushrooms for the stock later on.

Heat a frying pan, rub a little butter and salt and black pepper over the meat.
Cook the meat for two minutes each side.
Cook for a little longer if you like your meat more well-done.
Remove the meat from the pan and leave to stand.

Using the same pan, melt the butter and soften the shallots and mushrooms.
Add a dash of Madeira wine and a glass of white wine and leave to simmer for a little.
Add the beef stock and mushroom water.
Pass through a sieve for a smooth sauce.
Finally, add the morels and a dash of whipped cream and heat through.

Spoon the sauce over the fillets and serve.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS