Ingredients

• 1 tbsp olive oil
• 200g/7oz beef fillet
• salt and freshly ground black pepper
• 1 tbsp wholegrain mustard
• 50g/2oz breadcrumbs
• 50g/2oz cashew nuts
• roughly crushed
• 2 tbsp chopped fresh parsley
• 50g/2oz unsalted butter
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1cm/½in piece fresh ginger
• finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz wild mushrooms
• dash soy sauce
• 50ml/2fl oz double cream
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the beef with cashew crust
• rub the beef all over with olive oil and season well with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot and fry the beef for 2 minutes on each side. Spread the mustard over the top of the beef.
• Place the breadcrumbs
• cashew nuts and parsley into a bowl and mix well. Press this mixture onto the mustard-covered beef
• then transfer to the oven and bake for five minutes
• or until the crust is golden-brown and the beef is cooked to your liking.
• For the wild mushroom sauce
• heat the butter and oil in a frying pan and gently fry the onion
• ginger and garlic until softened but not coloured.
• Add the wild mushrooms and soy sauce and cook until the mushrooms have softened. Add the cream
• season
• to taste
• with salt and freshly ground black pepper and stir well.
• To serve
• place the beef onto a plate and drizzle over the sauce.