TURKEY FILLET RECIPE RECIPES

1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.

Preheat the oven to 220°C/200°C fan/Gas 7.

Rub the beef fillet with oil. Scatter the crushed peppercorns on a board and roll the fillet in them. Sprinkle with salt.

Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden brown. Transfer to a small roasting tin and roast in the preheated oven for 20 minutes for medium rare – rest before carving.

To make the sauce, measure all the ingredients into a bowl, season with salt and pepper and mix to combine.

Carve the beef into thin slices and serve with the sauce.

Prepare ahead: to serve cold, the beef can be roasted 2 days ahead; carve just before serving otherwise the beef will discolour. To serve hot, brown the beef up to 12 hours ahead and roast to serve. The sauce can be made up to 2 days ahead; the flavours will be stronger the longer it is left.

Roast on the second set of runners in the roasting oven for 20 minutes.