Ingredients
For the fillet steak
1 fillet steak
1 tbsp olive oil
For the Dolcelatte mash
1 baking potato, peeled and chopped
25g/1oz butter
2 tbsp double cream
55g/2oz Dolcelatte cheese, chopped
salt and freshly ground black pepper
For the green beans
1 tbsp olive oil
1 small onion, finely chopped
55g/2oz fine green beans, trimmed
salt and freshly ground black pepper
For the Yorkshire pudding
1 tbsp olive oil
1 level ramekin dish plain flour
2 free-range eggs
1 ramekin dish milk
½ tsp garlic salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
For the mulled wine reduction
1 tbsp olive oil
1 small onion, finely chopped
2 tbsp chopped fresh thyme
2 tbsp chopped fresh flatleaf parsley
250ml/9fl oz red wine
½ cinnamon stick
3 cloves
1 strip orange peel
1 strip lime zest
4 black peppercorns
55g/2oz butter
50ml/2fl oz double cream
salt and freshly ground black pepper
1 sprig fresh thyme, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4. Bring two pans of salted water to the boil.
2. For the fillet steak, trim the fillet steak into a neat round and tie with string. Set aside the trimmings.
3. Heat the olive oil in an ovenproof frying pan over a medium heat, add the steak and fry for 1-2 minutes on each side until the meat has browned. Transfer to the oven and cook for a further 5-7 minutes, or until the steak is cooked to your liking. Remove the meat from the pan, discard the string, and set the steak aside to rest.
4. For the Dolcelatte mash, cook the potato in the boiling, salted water for 7-10 minutes or until tender, then drain. Mash the potatoes with the butter, cream and cheese and season to taste with salt and freshly ground black pepper.
5. For the green beans, heat the oil in a frying pan over a medium heat, add the onion and fry for 3-4 minutes until translucent.
6. Cook the beans for 3-4 minutes in the second pan of boiling, salted water until tender but still firm, then drain. Add the beans to the onions, stir well and cook for a further 3-4 minutes.
7. For the Yorkshire pudding, pour the oil into one of the wells of a muffin tray, heat in the oven for 5-6 minutes until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the remaining Yorkshire pudding ingredients in a bowl and whisk until well combined and the mixture has the consistency of double cream. Pour the batter into the muffin tray and cook for a further 5-6 minutes, or until the Yorkshire pudding has risen and is golden-brown.
8. For the mulled wine reduction, heat the oil in a separate frying pan, add the onion and fry for 3-4 minutes until translucent, then add the beef trimmings, thyme and parsley. Add the wine, cinnamon stick, cloves, orange and lime zest and peppercorns, and simmer until the volume of liquid has reduced by a third. Sieve the sauce and return the liquid to the pan, then stir in the butter and cream and continue cooking for 2-3 minutes until the sauce has warmed through. Season to taste with salt and freshly ground black pepper.
9. To serve, spoon the Dolcelatte mash onto a serving plate and place the fillet steak on top. Place the Yorkshire pudding onto the plate and arrange the green beans inside it. Pour the mulled wine sauce around the edge of the plate and garnish with the fresh thyme.
