Local fillet steak from our very fine butcher in Howden, seared for 2 minutes each side and rested 5 minutes.  Served with mashed swede, chopped carrots and pommes de terre tapees (crushed new potatoes with butter).

Sauce of shallots fried in butter with, ginger, garlic, anchovies, thyme, tarragon, smoked paprika and crushed white pepper, then mixed with cream, Worcestershire sauce and the meat juices, deglazed from the frying pan with red wine and brought to a simmer.