• For the beef:

  • Oil for frying

  • Knob of butter

  • 1 beef fillet

  • Salt and pepper to season

  • Chilli powder to taste

  • For the mushrooms:

  • Large handful of button mushrooms

  • Sesame oil for frying

  • Dash dry sherry

  • Dash dark soy sauce

  • Dash light soy sauce

  • Dash white rice vinegar

  • Dash chicken stock

  • Pinch sugar

  • Salt to season

  • 1 tbsp coriander

  • 55g (2 oz) butter

  • For the tomato:

  • 1 tomato, de-seeded and quartered

  • Knob of butter

  • 2 spears fresh oregano

  • Salt to season

  • Chopped spring onion to garnish


  • 1.

    Cut the beef fillet into 4 medallions. Pan fry in the oil and butter, sprinkled with chilli powder. Take out and drain.

  • 2.

    Fry the tomatoes in butter with the fresh oregano and season with salt.

  • 3.

    Cut the mushrooms into quarters and fry in sesame oil till just coloured. Add sherry, soy sauces, sugar, salt stock, and rice vinegar and reduce. Add the coriander and butter and check the seasoning.

  • 4.

    Lay mushrooms in centre of bowl and arrange the medallions on top, then the tomatoes. Pour sauce from the mushrooms around and serve immediately.

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