To make the sauce, chop the garlic and sauté in salted butter until lightly browned, add port and stock and reduce by half. Seal the fillet on both sides and remove from the heat, brush with French mustard. Blend the bread in crumbs and In a bowl mix well together with the hazelnuts and parsley and place on the fillet. Bake at 175`c until cooked to your likings. Cut the courgette, peppers and leeks in 1 cm diced and sauté in butter, dice the prunes and toss them with the vegetables until softened and remove from heat. Over cook the peeled potatoes and crush, add the cream, nutmeg and diced provolone, place in 2 stainless steel containers and grill for a few minutes until browned.

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