Chargrilled beef fillet with cabbage and truffle mash

1. 1

   Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1-2 hours.

2. 2

   To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third.

3. 3

   Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices.

4. 4

   For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown.

5. 5

   Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste.

6. 6

   For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside.

7. 7

   For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15-20 minutes, or until cooked. Drain and put back into the pan to dry in the heat.

8. 8

   Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season.

9. 9

   Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade.

10. 10

    Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3-5 minutes.

11. 11

    For the garnish, fry the thyme sprigs in the oil, or until crispy.

12. 12

    To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.