Beef fillet with potato cakes and wild mushroom sauce

Preheat the oven to 200C/Gas 6.

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.

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.

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).

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

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

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.

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.

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