Fillet steak with wild mushrooms

For the port and red wine sauce: pour the oil into a large pan or roasting tray and heat on top of the stove. Add the beef trimmings and lightly colour.

Add the sliced shallots and cook until soft and transparent. Then add the sliced button mushrooms and cook for a further 3 minutes until they are slippery.

Pour the mushrooms and shallots over the red wine and port and simmer slowly until the liquid is reduced to two-thirds. Add the chicken stock, veal glace, tarragon, thyme, peppercorns and cream and bring to the boil, skimming off any fat. Cook for 45 minutes - 1 hour.

Strain the liquid through a colander and then pass through a fine sieve. Return to a clean pan and until it is reduced to a thickened consistency. Season with salt and pepper.

For the beef: season the steaks with salt and pepper and brown in a hot frying pan with a little vegetable oil and butter. Cook through, spooning over regularly the foaming butter. Remove the steaks from the pan and leave to rest for a few minutes. Do not wash the pan yet.

Cook the green beans in boiling salted water until it loses its crunch but retains the firmness. Drain, add a knob of butter and season with a little salt, pepper and crushed garlic.

In the pan the steaks were cooked in, heat some butter and sweat the finely chopped shallots. Add the wild mushrooms and spinach and sauté until cooked. Now add these to the port and red wine sauce. Add sherry vinegar to taste.

To serve, lay some green beans on each plate and sit the fillet steaks on top. Add 5 roasted shallots to each plate and pour over the port and red wine sauce with mushrooms and spinach.