Slow-cooked beef fillet with horseradish mash, wild mushroom tortellini and red wine sauce Archive

Ingredients

• 1 tbsp corn oil
• 500g/1lb 2oz middle-cut well hung beef fillet
• 550g/1lb 4oz '00' pasta flour, plus extra for dusting
• 5 free-range egg yolks
• 4 free-range whole eggs
• 175g/6oz boneless skinless chicken breast, cubed
• salt, to taste
• 125ml/4½fl oz whipping cream
• 110g/4oz wild mushrooms, washed and pre-cooked
• 1 tsp flatleaf parsley, chopped
• 500g/1lb 2oz potato, peeled and cut into 5cm/2in cubes
• 200ml/7fl oz double cream
• 2-3 tsp grated fresh horseradish root, or to taste
• salt and freshly ground black pepper
• ½ Savoy cabbage, finely sliced
• 40g/1½oz butter
• 1 carrot, finely diced
• 1 shallot, finely sliced
• 1 bay leaf
• 1 sprig thyme
• 250ml/9fl oz chicken stock
• 110g/4oz butter
• 250g/9oz sliced shallots
• 250g/9oz button mushrooms
• 500ml/18fl oz red wine, simmered in a pan until the volume of liquid has reduced to 200ml/7fl oz
• 500g/18fl oz beef stock
• watercress