INGREDIENTS

For the Beef

2 x Manor Farm South Devon Fillet Steaks

Shallot and Tomato Sauce

• 3 shallots, chopped

• 1 clove of garlic, chopped

• 20 g unsalted butter

• 4 tomatoes deseeded and roughly chopped

• sprig of tarragon

• sprig pf thyme

• 1 bay leaf

• 125 ml white wine

• 100ml dry madeira

• 50 ml port

• 100 ml chicken stock

• few thyme sprigs

Herb Butter sauce

• 30g shallots chopped

• 1/2 clove garlic chopped

• 1 sprig of tarragon

• 1 tbsp white wine vinegar

• 1.5 tbsp dry white wine

• 1 tbsp double cream

• 100g cold unsalted butter - cubed

• lemon juice

• sprinkle cayenne pepper

• 1 tomato, skinned, deseeded and diced

• 1/2 tbsp chopped parsley

• 1/2 tbsp chopped chervil

• 1/4 tbsp chopped tarragon, blanched

• 1/4 tbsp chopped chives

To Serve

• 50g girolle mushrooms

• 6 baby carrots, blanched

• 50g fine green beans, blanched

HOW WE MAKE IT

• STEP 1

  Take the fillet steaks out of the fridge to warm up.

• STEP 2

• First make the shallot and tomato sauce. Gently cook the shallots and garlic in 20g of butter until soft. Puree in a blender. Put the puree in a clean pan and add the tomatoes, tarragon, thyme and bay leaf. Cook gently for 5 minutes or until the tomatoes start to breakdown.

• STEP 3

  Add the white wine, bring toe the boil and reduce by half. Pour in the Madeira and Port and boil and recue by half. Add the chicken stock and bring to the boil. Skim and simmer for 30 minutes.

• STEP 4

  Pass through a fine sieve, then let the sauce drip through a clean piece of muslin leaving quite a heavy residue behind, discard the residue. Pour into a clean pan, bring to the boil and cook for about 2 minutes or until the desired consistency is achieved. Whisk in the remaining butter and check seasoning. Set aside.

• STEP 5

• For the herb butter sauce, combine the shallots, garlic, tarragon sprig, vinegar and wine in a small heavy based saucepan. Boil until you have1 tbsp syrupy liquid. Add the cream, then over a gentle heat whist the diced butter in a little at a time. The finished sauce will be creamy and a delicate yellow colour. Do not allow to boil. Season with lemon juice, salt, cayenne and freshly ground pepper. Pass through a fine sieve into a bowl and set in a sauce pan to of hot water keep warm.

• STEP 6

  Pre heat a griddle or frying pan until very hot. Season the fillet steaks with sea salt. Heat the oil in a heavy bottomed frying pan and cook for 2 minutes on each side for medium rare and 3 minutes on each side for well done.

• STEP 7

• Remove from the heat and allow to rest for 5 minutes.

• STEP 8

• Meanwhile warm the shallot and tomato sauce. Add the tomatoes and chopped herbs to the butter sauce .

• STEP 9

• To serve, heat the butter in a pan and sauté the girolle mushrooms for 2 - 3 minutes. Add the baby carrots and green beans and warm through. Season to taste with salt and freshly ground pepper..

• STEP 10

• Place the fillets on warm plates. Poor a pool of shallot and tomato sauce close to each fillet, then carefully spoon the herb butter sauce over the top of the steaks. Serve the vegetables alongside.