Baked fillet of Buccleuch beef, brioche, mustard and herb crust, button onion and oyster mushroom fricassee, by Simon Young

Ingredients
(Serves six to eight)

1 x 1.5kg cut beef fillet, fully denuded
1 loaf brioche, crust cut off and sliced into nine medium slices
200g crépinette soaked in cold water for two hours
300ml clarified butter
100ml Dijon mustard
100ml wholegrain mustard
6 eggs, whisked
200ml double cream
1 bunch tarragon, chopped
1 bunch flat-leaf parsley, chopped
1 bunch basil, chopped
600g peeled button onions
600 ripped oyster mushrooms
20g shallots, chopped
1 garlic clove, chopped
100ml goose fat
1tbs picked thyme leaves
250ml white chicken stock
20g honey
250ml red wine jus
Vegetable oil for frying
Table salt and freshly ground white pepper to taste

Method Season the beef fillet and seal in a hot pan with the vegetable oil on all sides. Remove from the pan and brush with some of the grain mustard.

Mix the egg and cream together. Add the chopped herbs and the rest of the two mustards and season. Dip the brioche slices into the egg mix and allow to absorb.

Dip the crépinette into the clarified butter. Lay out the crépinette on to a board in a large sheet.

Arrange six slices of the brioche into two rows of three edges touching. Place the beef fillet on top. Place three more slice on top of the beef and join all of the brioche together. Wrap the crépinette around, sealing in all of the beef.

Place the beef fillet on to a tea towel and shape into a cylinder. Place in the fridge and allow to rest for four hours.

Preheat an oven to 200°C. Place the beef on to a tray lined with greaseproof paper and cook in the oven for 25 minutes. The outside should be golden brown. Remove and rest for five minutes.

Colour the button onions in goose fat. Add the fresh thyme, white chicken stock and honey and bring to the boil. Place in an oven at 200°C for 10 minutes until soft.

Sauté the oyster mushrooms in vegetable oil, add the chopped garlic and shallots and season.

Cut a 1in slice of the beef in brioche crust and plate as per picture.

Finish with a good red wine jus.

By Simon Young, executive chef, Jumeriah Carlton Tower, London