INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/gas 7.  Trim fillet of loose chain of meat,
any cartilage and skin. There  should be no obvious fat on the outside
of the fillet. Set fillet to  one side.  Cut up trimmings. Place in a
small roasting tin. Brown in the  preheated oven for 20 minutes or so.
Make incisions in beef fillet  with tip of a sharp knife. Insert tiny
sprigs of thyme. Cut fillet  into four evenly sized steaks. Rub lightly
with olive oil and season  with salt and pepper.  Prepare sauce:  Pour
red wine into roasting tin with beef trimmings and place on the  hob.
Bring to the boil, scraping up any sediment from pan into wine.  Reduce
oven to 200C/gas 6.  Pour beef stock into a saucepan. Add contents of
roasting tin. Bring  to boiling point. Simmer down to a good rich
gravy.  Heat a griddle or cast iron frying pan until evenly hot. Cook
fillets  top and bottom for 2 minutes each side, then sear round sides.
For medium to rare beef, place fillet on a baking sheet and roast in
the oven for 4 minutes. Rest in warming oven for a further 3 to 4
minutes.  Strain sauce through a sieve into a clean pan. Season to
taste. Whisk  in 90g chilled butter, a little at a time, to finish
sauce and give  it a good gloss. Set to one side.  While fillet is
cooking prepare the spinach. Peel and crush garlic.  Trim and slice
mushrooms. Cook in a saucepan with 15g butter until  mushrooms have
softened. Season to taste. Melt the remaining 15g  butter in a wide pan
and add young spinach leaves. Heat until spinach  just wilts. Add salt,
pepper and grated nutmeg.  Mix spinach and mushrooms and pile onto
centre of plate. Slice fillet  and stir on top - pour sauce around.
Serve with roast parsnip and  horseradish mash.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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