Poached fillet of beef with mushroom relish

Method

1. To make the poached fillet of beef, brush the beef with a little olive oil. Heat the beef stock, thyme, garlic and bay leaf in a pan. Remove from the heat.

2. Preheat the oven to 200C/180C Fan/Gas 6.

3. Heat a heavy-based frying pan over a medium heat and fry the beef all over until browed. Transfer the beef to the hot infused beef stock and allow to sit for 5 minutes. Do not boil. Remove from the liquid and leave the beef, covered, in a warm place to rest.

4. Meanwhile, put the poaching liquid back on the heat and simmer until it has reduced by half or thickened sauce consistency.

5. To make the stuffed mushrooms, mix together the butter, thyme and garlic in a small bowl. Remove the stem of the mushrooms and stuff them with the butter mixture. Place them on a greased baking tray, cover with foil and cook in the oven for 25 minutes, or until softened. Retain all the cooking juices.

6. To make the mushroom relish, heat the olive oil in a pan and fry the sourdough until browned on all sides. Break it up into small pieces.

7. Meanwhile blend the mushrooms in a food processor to a crumb consistency.

8. Melt the butter over a medium heat and add the mushrooms, garlic and Parma ham. Cook for 20 minutes, or until soft and the liquid has evaporated. Add the Madeira and Cognac, cook until the volume of liquid has reduced by half, then stir in the tarragon, parsley and capers. Taste and season with salt and freshly ground black pepper.

9. Pile the mushroom relish ontop of each cooked mushroom. Slice the fillet in two and top with the mushrooms and any mushroom cooking juices. Serve with a small amount of the thickened beef poaching liquid.