No picture this time. Just had to eat…. Fillet steak seasoned and browned in butter, nice and rare inside. Chestnut mushrooms, sliced and sauteed with spring onions and garlic, then deglazed with dry white wine. Steaks left to rest for six minutes on scalding hot plates, meat juices and cream added to the mushrooms and cooked until thickened a little. Served with creamed mash, crushed petit pois and a pea-sprout and herb salad.