Fillet Steak, Asparagus and Mushroom Sauce with Asparagus and Mushroom Sauce

Pre-heat the oven to 200C.

Peel and chop the potato into small cubes.

Place the potato into a pan, cover with salted water and place on the heat to boil until tender. (around 15mins).

Slice the brown mushrooms.

Finely chop the shallots and garlic.

Finely grate the emmental cheese.

Place a frying pan over high heat.

Season the fillet steaks with salt and pepper and rub with a little olive oil, on both sides.

Place the fillet steaks into the frying pan and sear on each side for 2 mins.

Place a sauce pan with half the butter over medium high heat.

Add the shallots and garlic to the pan and sorte until softened.

Add the brown mushrooms and fresh thyme and continue to cook until tender.

Remove the fillet steaks from the pan and place into the oven to finish cooking. (around 4-5mins rare, 6-8min medium, 10min+ well done).

Add 2/3 of the cream to the mushrooms and season with salt and pepper, stir to combine.

Reduce the heat of the mushroom sauce to a slow simmer.

Using the pan from the steaks place over high heat and add the aspargus, cook until the skin is beginning to blister.

Remove the potatoes from the heat, drain and return to the pan.

Add the grated emmenthal to the potatoes and mash until smooth.

Add the butter and cream to the potatoes, season with salt and pepper and stir until well mixed.

Remove the steaks from the oven and set aside to rest.

Distribute the mash potato and asparagus among serving plates.

Serve the steaks atop the mash potato and top with the mushroom sauce.