Chargrilled beef fillet with cabbage and truffle mash

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Fernando Stovell
From Saturday Kitchen

Ingredients

For the beef

  • 4 x 180–200g/6–7oz pieces beef fillet, ideally cut as a circle from the centre of the fillet
  • 2 tbsp olive oil
  • 1 bunch fresh thyme, finely chopped
  • 1 rosemary sprig, leaves only
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper

For the sauce

  • 1 tsp olive oil
  • 1 shallot, finely chopped
  • 5 black peppercorns
  • 300ml/10fl oz Port
  • 1 litre/1¾ pints beef stock
  • 15g/½oz butter, chopped
  • 10g black winter truffles, sliced

For the pastry and mushrooms

  • 350g/12oz ready-rolled puff pastry
  • 1 free-range egg yolk, beaten
  • 15g/½oz butter
  • 250g/9oz chestnut mushrooms, quartered

For the cabbage

  • ½ tsp olive oil
  • 1 savoy cabbage, finely shredded
  • 50ml/2fl oz double cream

For the mashed potatoes

  • 1kg/2lb 4oz potatoes, peeled and chopped
  • 100g/3½oz butter
  • 250ml/9fl oz double cream
  • 250ml/9fl oz milk

For the garnishes

  • 4 sprigs fresh thyme
  • 4 tbsp olive oil
  • 40g/1½oz chicken liver parfait