beef fillet with mushroom gratin - serves 4

1 banana shallot, finely chopped
1 garlic clove, crushed
4 tbsp olive oil
125g mixed shiitake & oyster mushrooms, quartered
125g chestnut mushrooms, quartered
2 tbsp chives, finely chopped
4 tbsp double cream
1 large egg yolk
4 fillet steaks, about 200g and 4cm thick
5 tbsp freshly grated Parmesan

Preheat oven to 220°C

Gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently until browned. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool.

Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, chives and a tablespoon of the grated Parmesan, then season with salt and pepper. Refrigerate for an hour..

Season the steaks with Maldon salt and pepper.

Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan.

Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden.

Chips or sauteed new potatoes and a good Malbec.