INGREDIENTS
Angus fillet steak
chantrelle mushrooms
cream
dry sherry
shallots
Dijon mustard
cranberry juice
mixed peppers
cos lettuce
frizzy endive
fried parsnip chips
slivers of goat's cheese with a warm tarragon dressing
Recipe continues
METHOD
Pan fry the shallots and mushrooms then add the sherry then the cranberry juice then the double creem and cook down. Then leave to one side.
Prepare the salad on a plate by arranginging the lettuce, sliced mixed peppers and deep fried slivers of hot parsnip and slivers of goat's cheese.
Pan fry the steak medium rare and take out the steak to rest before serving.
Add the sauce to the pan for a quick reduction add the Dijon mustard then bring together with the salad for presentation.
Mmmmmm yummy!