FILLET STEAK WITH CREAMY MUSHROOM & WHITE WINE SAUCE AND COLLARED GREENS

INGREDIENTS

8-10oz aged fillet steaks

2 bunches of greens

100g butter

Dash ooil

10 chestnut mushrooms

1 shallot fine diced

1 clove garlic fine chopped

300ml double cream

Salt & pepper

50ml dry white wine

1 sliced chilli for taste

CREAMY MUSHROOM SAUCE

In some ooil and half the butter pan fry the shallot, garlic and mushrooms for approx 7 minutes until soft, add the white wine and reduce too almost nothing, add the cream and simmer for a few minutes then take off the heat and leave too one side to improve, this sauce tastes so much better if made a few hours in advance, taste and season.

COLLARD GREENS

Rough slice the greens and steam for a couple of minutes, meanwhile melt the butter in a saucepan and just before serving toss the greens in the butter and season with sea salt.

FILLET STEAK

Leave the steaks out for a couple of hours to come up to room temperature before cooking.  Heat the plancher or frying pan, ooil the steaks and season well, cook to your likin, I prefer a blue steak so I just sear on each side for one minute and rest, for rare sear on each side for 2-3minutes, for medium 3 minutes on each side and for well done just leave it till you happy.  Resting is so important i learnt that if you sat your bottom on a burning hot bbq you would jump off and clench your check so hard and as the heat and pain dropped so would your bottom and it would relax, that really helped me understand how meat has tension and needs to relax, allowing all the juices to return back equally to the whole meat.