Ingredients Jump to Instructions ↓

  1. 4 thick discs peeled potatoes , (approx 7cm x 2 1/2cm)

  2. 2 tbsp olive oil plain salt coarse sea salt

  3. 50 g sliced dried porcini , soaked in

  4. 300ml warm water or tinned beef consomme for 20-30 minutes small knob butter

  5. 1 tbsp (heaped) finely chopped shallots

  6. 100 g chestnut mushrooms , sliced

  7. 100 g wild mushrooms , (girolles, chanterelles, oyster, trompettes)

  8. 150 ml double cream squeeze lemon juice

  9. 1-2 tbsp madeira , or sherry salt and black pepper

  10. 4 x 175 g beef steaks salt and black pepper olive oil knob butter snipped chives , to garnish

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 200C/Gas 6.

  2. For the potatoes , coat the potato with olive oil, and season with salt. Place the potatoes on a baking tray and bake for 45-50 minutes until tender and crisp golden brown. Before serving, finish each with a little coarse sea salt.

  3. For the mushroom sauce , scoop the mushrooms from the soaking water, squeezing any excess juices back into the bowl; keep the mushroom-flavoured water to one side.

  4. Melt the knob of butter in saucepan. Add the shallots, porcini, wild and chestnut mushrooms to the pan, frying for a couple of minutes. Pour in the reserved mushroom liquid (except the last couple of tablespoons, which can get a bit gritty).

  5. Cook until reduced by half. Add the cream and return to a simmer, cooking the sauce for a few more minutes until slightly thickened.

  6. Season the sauce with salt and pepper. Finish with a squeeze of lemon juice and a splash of Madeira or sherry, if using.

  7. For the beef , season the steaks. Heat a frying pan with the olive oil. Once hot, cook the steaks over a high heat for 3-5 minutes on each side for a medium-rare finish - add or minus an extra minute if you prefer your steaks rare or well done.

  8. Add a knob of butter to the pan and once sizzling, baste the steaks in hot butter, before removing from the pan. Rest for 1-2 minutes before serving.

  9. To serve, top the potato cakes with the beef fillets. Spoon the wild mushroom cream on top and sprinkle with chopped chives to finish.


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