Slice the mushrooms, chop the onions, garlic and sauté with the rosemary and sugar until browned. Roughly chop the artichokes and mix also with the mushrooms. On a non stick tray place the mixture underneath the 2 puff pastry circles, brush the pastry with and an egg wash and bake until browned. Seal well the fillet from all sides and finish in the oven until medium cooked.  Serve the tart tartan upside down with mushrooms facing up. Carve the fillet and serve on top. Chop the spring onion and sauté in 1 knob butter until softened. Peel one of the figs and chop, quarter the other skin on and add to the pan. Once caramelized remove the quartered figs and add the wine and stock, bring to the boil than simmer. Once reduced by half whisk in the butter and drizzle on the fillet. Use the quartered figs to garnish.

Serves 2

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