1/2 oz butter
1 medium onion, peeled & chopped
1 large carrot, peeled & chopped
Sprig of thyme
1 bay leaf
1/2 bottle red wine
250 ml good beef stock
salt and freshly ground black pepper
1 tbsp vegetable oil
4 x 175 g fillet steak
4 flat mushrooms, wiped
400 g turnips, peeled
1/4 pt milk
4 tbsp double cream
1 tbsp thyme leaves
Pre heat oven 190°C (375°F) gas mark 5
In a saucepan over a medium heat melt the butter then fry carrots, onion, bay leaf and thyme for a few minutes.
Pour in the beef stock and red wine.
Cook until the sauce has reduced by two thirds. Add salt and pepper.
In a frying pan add a little oil and fry the beef over a medium heat on both sides until browned. Remove from pan a lace to one side.
In the same frying pan fry mushrooms on both sides for a few minutes, place to one side.
In boiling salty water cook the turnips until soft. Strain off water and mash turnips adding the milk and cream.
Place beef in a oven proof dish.
Strain the red wine sauce and pour over the beef.
Cook in oven for 20 minutes.
On a serving plate arrange the mushrooms; add the turnip mash on top and then the beef.
Slowly pour over sauce and serve