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Fillet of Beef with Brandy, Mushroom & Mustard Sauce Served with Pomme Pont Neuf and Truffle Watercress

From Ed Baines, Sky Taste.
SERVES 2

7oz fillet of beef
1 knob of butter
1 large shallot
1 clove of garlic, chopped
5 button mushrooms, finely chopped
25ml brandy
200ml beef stock
1 tsp Dijon mustard
1 tbsp parsley chopped
1 tbsp double cream
For the pomme pont neuf
2 Maris Piper potatoes cut into large oblongs
Truffle dressing
1 egg yolk
25ml truffle oil
Juice of 1/2 lemon
1 tbsp parsley chopped
Bunch of watercress
Salt & pepper

Hammer out filet steak with two pieces of clingfilm on either side until it has doubled in size.

For the sauce melt the butter, add chopped shallot and garlic Then add finely chopped button mushrooms, pour over a shot of Brandy with the beef stock and reduce gently by 3/4.

Finish by adding Dijon mustard, chopped parsley and double cream. Fry steak on a normal pan for 2 mins or until desired.

To make the pomme pont neuf, cut potatoes into large oblongs blanch in boiling saled water for 4 mins. Strain, dry and deep fry until crisp.

To make the truffle spinach whisk 1 egg yolk and slowly pour over truffle oil. Add lemon juice, chopped parsley, salt and pepepr.

Pour over watercress and serve on a side plate with fillet steak and pomme pont neuf.