BEEF FILLET AND BRISKET, TOMATO & TARRAGON, WHIPPED POTATO

Serves 4 INGREDIENTS: FOR THE BEEF

1 1kg tbsp brisket vegetable oil 250g beef fillet 1 onion (diced) 1 stick celery (diced) 1 carrot (peeled & diced) 2 cloves garlic (diced) 1 small leek (diced) 2 bay leaves 1 tbsp tarragon 450ml beef stock 100ml red wine 150ml balsamic vinegar

METHOD:

Season the brisket with salt and pepper. Heat the oil in a pan and seal the brisket in the hot oil. Put the onion, celery, carrot, garlic, leek, bay leaves and tarragon in the pan along with the brisket. Sweat for 2-3 minutes and add red wine, balsamic vinegar and the stock. Heat a frying pan with a little vegetable oil, season fillet and cook on high heat until brown on all sides. Place in oven at 60C until you are ready to serve. Then remove and leave to rest.

FOR THE TOMATO & TARRAGON SAUCE

50g 2 shallots butter (diced) 250g button mushrooms 4 tomatoes (peeled) 4 tbsp gherkins (sliced) 2 tbsp tarragon 100ml port wine

FOR WHIPPED POTATO

200g potato mash 20g butter 20ml cream

METHOD:

For the tomato sauce, melt the butter in a pan. Sweat the shallots for 2 minutes without browning. Add mushrooms and cook for 2-3 minutes with the port wine. Add the juice from the brisket and gherkins. For the whipped mash, mix all ingredients together. Cut brisket into 8 squares and add to the sauce together with the diced tomatoes. Add a small amount of tarragon. Place 2 tablespoons of potato on a plate, a piece of brisket with the sauce and place a slice of fillet on top. Delicious!