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Fillet steak, pickled walnuts and horseradish

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For the horseradish cream

For the steak and pickled walnuts

  • 4 fillet steaks, each 250g/9oz, trimmed of any sinew
  • salt and freshly ground black pepper
  • 4 tbsp groundnut oil
  • 80ml/2½fl oz Madeira
  • 225ml/8fl oz good-quality beef stock
  • 9-12 pickled walnuts, plus 1 tbsp of the pickling liquid
  • 50g/2oz unsalted butter