recipes

Pan fried Fillet with Potato Rostis and Wild Mushroom Sauce,
with a side of Asparagus, Rocket and Parmesan Shavings

Serves: 2
Preparation: 10 minutes
Cooking Time: 30 minutes

You will need
1/2 fillet
Frozen potato rostis
1 pack wild mushrooms
1 pack king oyster mushrooms
250ml cream
1 TBSP fresh thyme leaves
flaked salt and pepper
8 spears mini asparagus
rocket
Italian hard cheese / parmesan
Knob of butter
Olive oil

Here’s how:

Pre heat your oven to 180. Rub the fillet with flaked salt and coarsely ground pepper. Dice the mushrooms into chunky pieces and set aside. Heat a pot over a medium heat and melt the butter together with a drizzle of olive oil. Fry the mushrooms until golden brown. Add the thyme, stir through the mushrooms, and then add the cream. Turn the heat down and simmer gently until the cream has reduced down to a thick sauce. Set aside until ready to plate. Whilst your sauce is reducing, heat a griddle pan over a high heat until very hot. Add a drizzle of olive oil and straight away add you fillet. Leave to brown for approximately 2 minutes on each side  until the fillet is nicely seared all over. Place 4 rostis on one side of an oven proof tray, and you fillet on the other. Pop into the oven and roast for approximately 15 minutes (medium) - for slightly rarer fillet cook for 10 - 12 mins , for more done fillet cook for 18-20 mins. Remove the rostis from the oven when they are golden brown and crispy (approximately . Leave you fillet to rest for 10 minutes before serving. In a pot of boiling water, add you’re asparagus spears and blanch until just tender. Drain and set aside.

To assemble: Place 2 rostis on one side each plate, one slightly overlapping the other. Slice your fillet in 1 cm tick slices and fan around the rostis. Warm your mushroom sauce and spoon over the fillet. On the other side of the plate, place a small hand-full of rocket, topped with the asparagus spears (4 each) and using a cheese slice, finish off with generous shavings of parmesan cheese, a drizzle of olive oil and a good grinding of black pepper.