Beef Fillet with a Gratin of Wild Mushrooms & Potato Dauphinoise

Aspiring Student Chef 2020-21 Finalist - Liam Gill

About the Recipe

My mum adores cooking local foods and regularly comes up with her own amazing dishes for our dinners. My father also cooks a lot too and he always tries to throw in a cultural twist to all our meals with the addition of something Spanish. This combination of local with international is why I chose this recipe.


Beef Fillet

  • ½ Shallot

  • ½ garlic clove

  • 2 tablespoons Olive Oil

  • 50g wild mushrooms ( ceps, ,blewits, morels, girolles)

  • 50g chestnut mushrooms

  • 1 tablespoon white wine

  • ½ tablespoons EACH parsley, chervil and chives

  • 2 tablespoons double cream

  • ½ egg yolk

  • 2 fillet steaks

  • 1 tablespoon grated Parmesan

  • Sea salt and freshly ground black pepper

Potato Dauphinoise

  • 350g King Edwards or Maris Piper

  • ¼ clove garlic

  • 40g Butter

  • 7fl oz single cream

  • 40g Gruyere Cheese

  • Sea salt and freshly ground black pepper

Red Wine Jus

  • Thyme sprigs

  • 2 garlic cloves unpeeled

  • 1 red onion

  • 2 plum tomatoes

  • ¼ bottle red wine

  • 600 ml beef stock

Baby Carrots with tops and mangetout or french beans for garnish and finishing