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meat and fish | fabulous fillet

Serves 4

There has to be at least one dish that you keep for special occasions, and this is that dish. It has an incredibly rich flavour and is mouthwateringly delicious, but does cost a little more than our other dishes.

Wheat free, dairy free, nut free version...



  1. Fry the steaks in olive oil for up to 6 minutes, turning them every minute.
  2. Set the steaks aside.
  3. Mix one beef stock cube with 5 fl oz water to make a strong stock.
  4. Add the Madeira wine, together with a little salt and pepper.
  5. Return the steaks to the heat, add the stock/Madeira mix and bring to the boil.
  6. Reduce the heat and add the cornflour mixed with a little warm water, stirring continuously
  7. Stir to thicken the sauce.
  8. Serve.

Maybe serve with...

Lashings of zingy mashed potato, and minted sugar snap peas

For those able to eat dairy...

The steak may be fried in an olive oil/butter mix for an even richer sauce. Additionally, the mashed potato may have milk and butter added, together with a lovely cheese topping

If you have Madeira leftover, see poached pears. If you have beef stock leftover, see the bean chilli, the fassolatha, the flat roof cottage pie and the Italian stew.

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