Instructions: Oil the steaks lightly on both sides and season well.

Preheat the grill pan first on the simmering plate then on the boiling plate until very hot.

Sear the steaks for 2 minutes each side for medium rare a little longer if you like the steaks well done.

Place on lift off paper on a baking sheet. When cold place in the fridge covered with clingfilm. (Or of course you can carry straight on!)

To make the sauce melt the butter on the simmering plate and add the garlic.

Blend m the flour off the heat followed by the madeira and consomme.

Add the sliced mushrooms.

Return to the simmering plate and bring to the boil stirring until thickened.

Add the creme fraiche and parsley and check the seasoning.

Bring the steaks to room temperature for 30 minutes then uncover.

Still on the lift off paper smear the smallest amount of butter on top of each steak then place on the grid shelf in the centre of the roasting oven for 7 minutes. Dont be tempted to leave it longer otherwise the steaks will be overcooked. Reheat very thin steaks for 6 minutes.

Reheat the sauce in a pan on the simmering plate.

Serve the steaks immediately with a tablespoon of mushroom sauce alongside.

Sprinkle with freshly chopped parsley and serve the rest of the sauce separately.

A foolproof way of cooker fillet steaks ahead. Serve with a delicious mushroom sauce which can also be made ahead

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.