Ingreadient :

• 500g beef fillet
• 2 tbsp of coarsely ground black pepper
• 2 tbsp veg oil
• 20g butter
• 1 shallot finely chopped
• 100g brown cap mushrooms, thinly sliced
• 3 tbsp blended whisky
• 100ml double cream
• Oxo cube
• Potatoes – wrapped potatoes
• Bag of rocket
• Parmesan cheese
• Grater
• Olive oil
• Lemon juice
• Salt & pepper

Direction :

1. Heat a heavy based fry pan until hot, have a cold metal tray ready. Lay out the beef fillet slices and rub pepper in. Season with salt.
2. When ready to cook, add 1/2 oil to the pan and quickly add 1/2 beef fillet slices, making sure they don’t overlap. Fry hard for 90 secs add half butter to pan then flip medallions, cook for further 90 secs then remove slices to cold tray.
3. Repeat, then when all slices are on the tray, add mushrooms and shallots to the pan, stir well, you may need to add a little more butter.
4. When the mushrooms are soft and lightly coloured add whisky and then cream. Pour any juices from the resting tray into the pan. When the sauce starts to thicken, return the beef to the pan and mix well to coat. Remove from heat and serve immediately.
5. Toss all the salad ingredients together, and serve with the beef fillets, alongside some wrapped potatoes.