LODDISWELL INN, LODDISWELL FILLET MIGNON WITH FLUTED MUSTROOMS IN MADEIRA/PORT SAUCE
SERVES FOUR

4 Slices of White Bread
120g Chicken Liver Pate
4 Large Button Mushrooms, stems removed
240g 4 x Fillet Steak, tied
45-60ml Madeira/Port
125ml Beef Stock
70g Butter
10ml Vegetable Oil
Watercress

THE SOUTH HAMS RADIO COOKBOOK

 

 

To Garnish:
Cut the bread into rounds the same size as the steaks.
Toast the bread and spread chicken pate on 1 side and keep warm.

Melt 30g butter and sauté until golden, remove and keep warm.
In the same pan add 30g butter, all the oil and swirl to combine.
When the butter begins to brown, add the steaks.

Cook for 2-3 mins for rare, 3-4 mins for medium rare, 4-6 mins for medium on each side.
When cooked leave to rest in warm place.

Add Madeira/Port to pan, boil 20-30 seconds.

Add stock and boil until reduced by ¾.

Add remaining butter and swirl to mix.

Place mushroom onto the steak and then place these onto the crouton.
Pour a little sauce over the steaks.

Garnish with watercress