Ingredients

• vegetable oil
• for frying
• 3 shallots
• finely chopped
• 5 tbsp brandy
• 2 garlic cloves
• finely chopped
• 180g/6oz mixed chestnut and wild mushrooms
• sliced
• 500ml/18fl oz beef stock
• 3 sprigs thyme
• leaves only
• splash double cream
• 600g/1lb 5 oz beef fillet
• cut into medallions
• salt and freshly ground black pepper
• 400g/14oz potatoes
• peeled and roughly chopped
• 150ml/5fl oz milk
• 2 spring onions
• sliced
• 30g/1oz butter
• 300g/10½oz green beans
• 2 shallot
• finely sliced
• dash olive oil

Directions

• For the beef and sauce
• heat a little vegetable oil in a pan and add the shallots and garlic. Cook until lightly coloured.
• Add the mushrooms and fry until cooked through.
• Add the brandy and cook until the volume of liquid has reduced by half.
• Add the stock and the thyme and
• again
• cook until the volume of liquid has reduced by half.
• Add the cream and cook until the mixture has reduced to a sauce consistency.
• Meanwhile
• for the champ
• place the potatoes in a pan of water and bring to the boil. Cook for 15-20 minutes
• or until tender.
• For the beef and sauce
• put a large frying pan on a medium heat. Season the beef medallions
• to taste
• with salt and pepper. Rub with oil and fry on each side for at least two minutes
• depending on how well done you enjoy your fillet. Keep warm until ready to serve.
• For the champ
• when the potatoes are cooked
• drain well and mash until smooth.
• Put the milk and spring onion into a small pan and bring to the boil. Simmer until the onions are cooked
• then pass the mixture through a fine sieve. Stir the milk into the mashed potatoes and keep warm until ready to serve.
• For the fricassée
• bring a pan of water to the boil
• add the green beans and simmer for four minutes. Prepare a bowl of ice cold water.
• Remove the beans from the heat
• drain and briefly place into the cold water. Drain again.
• In a pan
• lightly fry the shallot in a little oil and add the green beans. Season to taste with salt and freshly ground black pepper.
• Serve the beef with the sauce
• bean fricassee and champ.