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Ingredients

• 225 g fillet of beef
• large bunch of watercress, to serve

• 30 g butter
• 1 large shallots, chopped
• 1 clove garlic, chopped
• 5 button mushrooms, finely sliced
• 25 ml brandy
• 200 ml beef stock
• 1 tsp Dijon mustard
• 1 tbsp parsley, chopped
• 1 tbsp double cream

• 2 Maris Piper potatoes, cut into large oblongs
• oil, for deep fat frying

• 1 egg yolk
• 25 ml truffle oil
• juice of 1/2 lemons
• 1 tbsp parsley, chopped

Description

Beef Fillet, Crisp Potatoes, A Lip-smacking Sauce And Truffle-dressed Watercress Make A Mouth-watering Combination From Ed Baines

UK TV