Ingredients
For the steak
100g/3½oz fillet steak
1 tsp Dijon mustard
salt and freshly ground black pepper
1 tsp olive oil
30g/1oz goats' cheese
For the red wine sauce
1 tsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
½ Portobello mushroom, chopped
125ml/4fl oz red wine
25g/1oz butter
1 tbsp chopped fresh parsley
For the sweet potato mash
½ sweet potato, peeled, chopped
25g/1oz butter
salt and freshly ground black pepper
pinch dried chilli flakes
1 tbsp double cream
Method
1. Preheat the grill to medium.
2. For the steak, spread the fillet steak with the mustard and season with salt and freshly ground black pepper, to taste.
3. Heat the olive oil in an ovenproof frying pan until hot, add the steak and fry for 1-2 minutes on both sides for rare, or until almost cooked to your
liking.
4. Place the goats' cheese on top of the steak and place under the grill for 1-2 minutes or until the cheese has melted and is beginning to turn golden
brown. Remove the steak from the pan and leave to rest for a few minutes.
5. For the red wine sauce, add the olive oil to the frying pan used to cook the steak. Add the onion and fry gently until softend but not coloured. Add the garlic and fry for one minute. Add the mushroom and fry for 2-3 minutes.
6. Add the red wine, turn up the heat and simmer for a few minutes or until the liquid has reduced in volume by half. Add a splash of water if the sauce is
too thick. Stir in the butter and shake the pan until the butter has melted into the sauce. Stir in the parsley and set aside.
7. Meanwhile, for the sweet potato mash, boil the sweet potato in boiling salted water until tender. Drain well, add the rest of the ingredients and mash until smooth.
8. To serve, spoon the sweet potato mash onto a serving plate. Top with the steak and pour over the red wine sauce.
