James Martin’s Beef fillet with bacon, chestnut mushroom puree

Serves 4

What you will need

  • 4x225g (8oz) fillets of beef
  • 1tbsp olive oil
  • 50g (20oz) butter
  • 300g (11oz) Jerusalem artichokes – peel and thinly slice
  • 8 slices of dry-cured back bacon cut into lardons
  • 4 tbsp chopped flat-leaf parsley
  • Salt and black pepper

 What you will need for the chestnut mushroom puree…

  • 15g (½oz) butter
  • 1 shallot, chopped
  • 1 clove of garlic, peeled and chopped
  • 25g (1oz) chestnut mushrooms, chopped
  • 110g (4oz) button mushrooms, chopped
  • 50ml (2fl oz) white wine
  • 110ml (4fl oz) double cream
  1. To make the chestnut mushroom puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic.  Sauté for 1 minute, then add both types of mushroom and sauté for 3 minutes.  Add the wine and cream and simmer for 5 minutes until thickened.  Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
  2. To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat. Brown well on one side before turning over.  Add the olive oil and half the butter and cook to your liking – 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done – basting all the time.
  3. While the fillets are cooking, peel and thinly slice the Jerusalem artichokes.  Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper.  Tip in the artichokes and sauté for 5 minutes, or until they are golden brown, then return the bacon to the pan.
  4. Add the parsley and season well with salt and pepper.  To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the mushroom puree, reheated if needed, on the side.