Fillet of English beef topped with a wild mushroom, blue cheese & pomegranate gratin

You will need

  • 4x 6/7 or 8 oz (depending on how hungry or generous you are) fillet steaks cut from the middle (tournedos)
  • 200g Wild mushrooms (picked & brushed clean)
  • 100g Blue Cheese (crumbled)
  • 100g Parmesan (grated)
  • 2x Egg yolks
  • 1x large banana shallot (finely diced)
  • 2x Cloves garlic (finely diced)
  • 100ml double cream
  • 50ml MezzeSoul pomegranate English mustard sauce
  • 15g Picked thyme leaves
  • 15g Picked tarragon leaves
  • 15g Picked flat leaf parsley leaves Salt & pepper Cooking oil
  • 25g Unsalted butter
Fillet of beef

Let's get busy

  • Coat the fillet steaks in cooking oil, then liberally season the fillet steaks with salt & pepper.
  • Seal the steaks in a hot frying pan top & bottom, then the sides. Remove from the pan.
  • Set to the side to cool.
  • Sweat the mushrooms, garlic & shallot in the steak pan with the butter.
  • Chop all the herbs, place the mushroom mix in a mixing bowl and add the chopped herb mix to the mushrooms with the cream, egg yolks, MezzeSoul pomegranate English mustard sauce.
  • Add a good pinch of salt & pepper and mix thoroughly, place in fridge until needed.
  • Place the 4 fillet steaks on a non-stick baking tray, then evenly divide the mushroom mix onto the 4 steaks.
  • Place in a pre-heated oven at 180oC and cook until mushroom mix is golden & bubbling.

To serve

Serve with either fat cut chips, French fries or seasonal vegetables & potatoes.