Beef Fillet with Wild Garlic Purée and Mushroom Fricassee

Boil the diced potatoes in salted water until tender, about 15 minutes. Drain, then blend with the warm cream, half the butter and the wild garlic until smooth. Season and keep warm.

Pat the beef dry and season generously with salt and black pepper. Heat the olive oil in a heavy frying pan and sear the fillets on all sides until well browned and cooked to your preferred doneness. Add half the remaining butter, baste briefly, then rest the beef for 8 minutes.

While the beef rests, melt the remaining butter in the pan. Cook the shallots and garlic for 2 minutes, add the mushrooms and fry until browned. Pour in the Madeira and reduce by half, then add the beef stock and simmer until glossy.

Char the asparagus in a hot dry pan or griddle for 3–4 minutes, turning until just tender. Finish with a squeeze of lemon juice.

Spoon the wild garlic purée onto warmed plates, slice the rested beef and arrange it with the mushroom fricassee and asparagus. Finish with lemon zest and a little black pepper.