The sauce for this is really very simple. I used some of the leftover mushrooms from the recipe in my last post but pre-frying up a few sliced chestnut mushrooms works just fine. Simply simmer a large glass of red wine in a saucepan over a low heat. Add half a beef stock cube and continue to simmer. Add two tablespoons of the mushroom mixture and roughly 100ml of double cream. Season to taste with some salt and black pepper.
Get the best well hung fillet steak you can find. Allow it to sit out of the fridge for 30 minutes or so to reach room temperature before you start to fry. Pat each steak with a little oil and grind over some black pepper. Get your griddle pan really hot before you start to fry the steaks for 3-4 minutes on each side (medium rare). Allow the steaks to rest for at least half the cooking time. This will relax the meat and make it extra tender. Pour over the sauce and serve.