Fillet steak with mushroom sauce

Beef fillet, oiled and seasoned, then fried 5 minutes per side. Knob of butter added a minute before the end, then put aside to rest in a warm place under cover. Served with creamed potatoes, tourne carrots, wilted spinach and diced butternut squash, tossed in olive oil, sea salt and black pepper, then roasted 35 mins in a hot oven, turning once.

Sauce of button mushrooms browned in butter, mixed with the meat juices from deglazing the pan with a little white wine, seasoned and reduced, then a glug of cream to finish.


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