Ingredients

Ingredients For the soufflés

• 85g/3oz butter

• 50g/2oz plain flour

• 250ml/9fl oz full-fat milk

• 100g/4oz Lancashire cheese, grated

• 200g/7oz soft goats’ cheese, rind removed, crumbled

• 4 baby leeks, trimmed and finely chopped

• 1 tbsp chopped fresh tarragon

• 4 free range eggs, separated, plus 1 egg white

• salt and freshly ground black pepper

• 1 lemon, juice only

• 100ml/4fl oz single cream

For the beef

• 15g/½oz dried porcini mushrooms, soaked in 150ml/¼ pint boiling water for 30 minutes

• few knobs butter, for frying

• dash olive oil, for frying

• 2 banana shallots, finely chopped

• 2 garlic cloves, finely chopped

• 4 flat mushrooms, finely chopped

• squeeze lemon juice

• 8 thin slices pancetta

• 4 tbsp fresh chopped mixed herbs, such as parsley, chives, tarragon

• 4 beef fillet steaks

• 2-3 tbsp Madeira

• steamed spinach, to serve

Description

This Is A Beef Supper To End All Beef Suppers: Fillet Steaks Are Encased In Chopped Mushrooms And Pancetta And Served With A Splendid Cheese Soufflé.

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