
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.

Ingredients
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