2 beef fillets (200g), washed and cut into 2 100g steaks
60g of butter
Salt and black pepper
1 spring onion, finely chopped
100g of wild mushrooms
Madeira wine
50ml of white wine
100ml of beef stock
150g of mushrooms, chopped
1 tablespoon of olive oil
2 monkfish
Truffle oil
1 teaspoon of fresh parsley
½ a cabbage, chopped
Double cream

METHOD

Heat a frying pan on medium heat.

Rub salt and black pepper on both sides of the steaks and then do the same with a little butter. Fry the steak in the pan, 2 minutes on each side before removing and leaving to stand on a plate

In the same pan, fry the spring onions until soft before adding the wild mushrooms to the pan and frying until browned.

Pour the Madeira pan over the lot and flambé and pour in the white wine and reduce. Add the stock and simmer.

In a clean frying pan, melt 25g of the butter and fry the mushrooms until browned and transfer onto a plate.

Heat the olive oil in a frying pan.

Season the fish with salt and pepper and fry for 3 minutes on side and 2 minutes on the other.

Add the truffle oil and 10g of butter to the frying pan for the last minute.

Finally, sprinkle a good pinch of the parsley on the fish.

Melt 25g of the butter in another pan and fry the cabbage until tender.

Add the cream and simmer.
To serve:
Place the cabbage on a plate, steak on top of the cabbage then the fish.

Place the mushrooms on top and drizzle the sauce around the plate.

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