Ingredients: 

1kg Beef Fillet cut into 75-85g medallions
1 tbsp wholegrain mustard
1 tsp roasted garlic puree
2 tsp chopped thyme and rosemary
130g dried Morel mushrooms
3-4 diced shallots
1 large glass madeira
2-3 tbsp Creme fraiche
2-3 tbsp grated fresh horseradish
1-2 tsp cider vinegar
chopped parsley

Method:

1. Blend the mustard, garlic, thyme & rosemary and use the paste to coat the fillet steak.
2. Heat 1 tsp of oil in thick bottomed pan, once hot place the medallions of steak into the pan, cook for 1-2 mins turning to brown both sides.
3. Remove from pan and allow to rest
4. Meanwhile chop the morels and shallots, add to the pan and soften, once the vegetables start to colour, add the Madeira and reduce in the pan until slightly thicker and glossy.
5. Add the grated horseradish, cider vinegar & parsley to the creme fraiche, stir well and season to taste with salt & pepper.
6. Return the steaks to the jus in the pan then heat through and serve immediately with crème fraiche as an accompaniment.