Fillet Steak With Wild Mushroom Sauce

Directions

1. Oil the steaks lightly on both sides and season well.
2. Preheat the grill pan first on the simmering plate then on the boiling plate till very warm.
3. Sear the steaks for 2 min each side for medium rare a little longer if desired the steaks well done.
4. Place on lift off paper on a baking sheet. When cool place in the fridge covered with clingfilm. (Or possibly of course you can carry straight on!)
5. To make the sauce heat the butter on the simmering plate and add in the garlic.
6. Blend m the flour off the heat followed by the madeira and consomme.
7. Add in the sliced mushrooms.
8. Return to the simmering plate and bring to the boil stirring till thickened.
9. Add in the creme fraiche and parsley and check the seasoning.
10. Bring the steaks to room temperature for 30 min then uncover.
11. Still on the lift off paper smear the smallest amount of butter on top of each steak then place on the grid shelf in the centre of the roasting oven for 7 min. Dont be tempted to leave it longer otherwise the steaks will be overcooked. Reheat very thin steaks for 6 min.
12. Reheat the sauce in a pan on the simmering plate.
13. Serve the steaks immediately with a Tbsp. of mushroom sauce alongside.
14. Sprinkle with freshly minced parsley and serve the rest of the sauce separately.
15. A foolproof way of cooker fillet steaks ahead. Serve with a delicious mushroom sauce that can also be made ahead
16. Serves 4