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Irish Fillet of Beef with Wild Mushroom and Tarragon Fricassee, Champ Mashed Potatoes
This recipe serves 4
4 x 180g fillet steaks trimmed
400g wild mushrooms
1 clove of garlic
1 teaspoon chopped tarragon
50mls white wine
Knob of butter
Salt and pepper
Bunch spring onions finely chopped
Trim the fillet of beef sinew, season with salt and pepper and sear in a hot heavy based pan. Roast at 190 degrees for 6-8 minutes until medium rare, allow to rest or 6 minutes before carving
To make the champ, boil the potatoes until cooked, strain and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated. Mash until smooth until you have no lumps. In a separate pan sauté the spring onions until soft, add the cream, season with salt and pepper and fold through the mashed potatoes
To make the fricassee, sauté the wild mushrooms in a hot pan with a little olive oil, when the mushrooms start to wilt, season and add a knob of butter, splash of white wine and chopped tarragon and cook for 2 minutes, taste for seasoning.