Grilled fillet of South Devon beef with a shallot and tomato sauce Archive

Ingredients

• 6 shallots, chopped
• 1 clove garlic, chopped
• 35g/1½oz unsalted butter
• 8 tomatoes, deseeded and roughly chopped
• sprig tarragon
• sprig thyme
• 1 bay leaf
• 250ml/9fl oz white wine
• 200ml/7fl oz dry Madeira
• 100ml/3½oz Port
• 200ml/7fl oz chicken stock
• salt and freshly ground black pepper
• 60g/2½oz shallots, chopped
• ½ clove garlic, chopped
• 2 tbsp white wine vinegar
• 3 tbsp dry white wine
• 1 tbsp double cream
• 200g/7oz cold unsalted butter, cubed
• lemon juice, to taste
• cayenne pepper
• 2 tomatoes, skinned, deseeded and finely chopped
• 1 tbsp chopped parsley
• 1 tbsp chopped chervil
• ½ tbsp chopped tarragon, blanched
• ½ tbsp chopped chives
• 4 mature South Devon beef fillet steaks, each 150g/5½oz, or similar quality beef
• Maldon sea salt
• 2 tbsp groundnut oil
• knob of butter
• 100g/3½oz girolle mushrooms
• 12 baby carrots, blanched
• 100g/3½oz fine green beans, blanched