Indulge in the rich flavours of this beef fillet dish, layered with herby mushroom pâté.
Melt the butter and soften the shallots and garlic. Add the thyme leaves and mushrooms and cook for 5 minutes. Remove from the heat, season and chill for 2 hours.
Place a medallion of beef on a board and spread with some mushroom pate. Top with the other medallion, wrap in food wrap and chill for an hour.
Pan fry the wrapped beef in butter and oil for 3 minutes each side and allow to rest.
In the same pan, make the morel sauce. Soften the vegetables and add the morels, add the wine and reduce by ½ then add the stock and reduce by two-thirds.
For the beetroot puree, boil the beetroot in boiling salted water until soft then drain and place in a bowl. Add the orange zest and blitz. Return to the pan and cook through for 3 minutes. Serve the steak on a mound of beetroot puree with a drizzle of sauce and braised cabbage and bacon on the side.
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