Fillet of beef with potato and watercress

Serves: 4

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For the pomme purée

• 4 medium Maris Pipers in their skins
• A pinch of rock salt
• 100g milk
• 200g butter

For the vegetables and emulsion

• 300g watercress with the stalks removed
• 100g spinach
• 100g water
• 1 bunch of baby carrots
• 1 bunch of baby turnips
• 200g broadbeans
• 100g girolles
• Garlic
• 1 bunch of thyme
• 100ml chicken stock

For the fillets of beef

• 4 beef fillet portions
• A small amount of oil
• Salt and pepper

Method

1. POMME PURÉE: Place the potatoes on to a baking tray with some rock salt, and bake in oven at 160˚C for around 1 hour until the potatoes are cooked. Test by piercing with a small knife.
2. Once cooked slice potatoes in half scooping all the fluffy potato out of the skins.
3. Pass the potato flesh through a fine sieve to make sure it is smooth with no lumps.
4. Warm a little milk and butter and slowly add to the potato.
5. Beat well until a smooth consistency is reached.
6. Season to taste and keep warm in a piping bag until ready to use.
7. WATERCRESS, SPINACH & VEGETBLES: Blanch the watercress and spinach together for two minutes in boiling water and immediately submerge in ice cold water until the watercress and spinach is cold; drain.
8. Put the spinach and watercress together with 100ml water into a blender and blitz for 5 minutes, carefully scrape the spinach and watercress mixture out of the blender and pass through a fine sieve. Heat the watercress and spinach mixture in a pan and keep warm until ready to serve.
9. Prepare the baby vegetables by trimming the top and bottom of the baby carrots and turnips and blanch with the broad beans in boiling salted water then immediately plunge into in cold water to retain colour and flavour. Dry them off and set aside for later.
10. Sauté the girolles in a little foaming butter until cooked, set aside with the other veg.
11. Make an emulsion by bringing 100ml chicken stock to the boil with a little thyme and garlic and then whisk in the butter until a thick, shiny texture is achieved.
12. When ready to serve, warm up the baby vegetables in the emulsion until nicely glazed.
13. BEEF FILLET: Season the fillets of beef well and brown off in a hot pan with a little oil.
14. Place the fillet of beef in a roasting tin and roast in the over at 160˚C for approximately 6 minutes for those who like it rare or until cooked to your liking. Leave the beef fillets to rest for a few minutes in a warm place.
15. TO SERVE: Create a beautiful looking dish by piping the pomme purée onto the plate.
16. Create a swipe of the watercress and spinach sauce by placing a dollop of the mixture on the plate and pulling a swipe across it using the back of a spoon.
17. Place the baby vegetables all along the watercress and spinach sauce.
18. Place fillet on the plate and dress with some of the watercress leaves.
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