Chargrilled beef fillet with cabbage and truffle mash


A fine cut of beef marinated in herbs and served with creamy mash, cabbage and a rich beef sauce.


For the beef

  • 4 x 180–200g/6–7oz pieces beef fillet, ideally cut as a circle from the centre of the fillet
  • 2 tbsp olive oil
  • 1 bunch fresh thyme, finely chopped
  • 1 rosemary sprig, leaves only
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper

For the sauce

For the pastry and mushrooms

For the cabbage

For the mashed potatoes

For the garnishes