Preheat the oven to 180'C.
Season the steaks with Maldon sea salt. Heat a frying pan until very hot.
Seal the steak on all sides in a hot pan and then transfer to the oven to cook accordingly. Around 8 minutes for medium rare. Rest for the same amount of time as the cooking.
Place the potatoes into cold, salted water. bring to the boil, reduce the heat to a simmer and cook until tender. Drain and keep warm.
Finely slice the mint. Crush the potatoes with the butter using a fork. Fold in the mint and season to taste.
Pick and finely chop the chervil.
Blanch the broad beans for 3 minutes in boiling water and then refresh in iced water. removethe pods from the shells and keep refrigerated. Prepare the asparagus by breaking off the woody base of the stalk. peel up to the tip and then cook for 3 minutes in salted boiling water. Refresh in iced water.
To serve: Gently reheat with butter and finely chopped chervil.
Peel and finely dice the shallot. Peel and puree the garlic. Sweat in a pan with the picked thyme. Add the morels and cook until tender. Deglaze the pan with the red wine, reduce the wine by half and then add the stock. Bring to the boil and then reduce until thick and glossy.
Carve the beef to show the correct cooking. Place the potatoes into a rectangular mold and lay the beef on top. Drizzle the sauce around and garnish with the vegetables and fresh chervil leaves.
«Always rest meat for as long as you cook it. This will ensure even cooking and make it as tender as possible. Make sure your sauce is piping hot too. »
Tender fillet steak with minted and crushed ratte potatoes, seasonal vegetables and a rich, reduced morel mushroom sauce.