fillet of beef
½ red onion
175 g/6oz of wild mushrooms
1 glass of red wine
300 ml/½pint of beef stock
Madeira wine
butter
olive oil
50g/2 oz of cream
new potatoes
watercress
butter
salt and pepper
cauliflower
small potatoes
almonds
cream
black pepper

METHOD

Season the meat and then brown in some butter and olive oil. Roast in a hot oven for 15-20 minutes, if you like your meat rare. Take the meat out of the roasting tin and leave to stand. In a small frying pan, fry the red onion with 2oz of the wild mushrooms. Transfer to the roasting tin and add the wine and madeira and reduce a little before adding the stock and cook for 10 minutes. Add the cream to the sauce before serving. Melt a little butter in another frying pan and cook 4oz of the wild mushrooms, which will create a bed for the meat after it has been cut. Cook the new potatoes, take out of the boiling water and cut them in half. Mix the new potatoes with a generous bunch of watercress together with some butter (the heat from the potatoes will heat the watercress). Cook the cauliflower florets in salt water. When they are cooked, transfer to a bowl with the little halved tomatoes, add black pepper, roasted almonds and a drop of cream. Mix together and serve.

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