Mais oui!


  • 8 medallions beef fillet (about 100g each)
  • 3 each finely chopped shallots
  • 200 g sliced mushrooms (button are fine but something like forest or chestnut have o much more flavor)
  • 300 ml cream
  • 1 each crushed garlic clove
  • 1 shot brandy
  • dijon mustard
  • cracked black pepper
  • worchester sauce
  • salt
  • chopped flat leaf parsley
  • olive oil
  • for the pont neuf chips:
  • 2 each large maris piper potatoes per person
  • vegetable oil-filled fryer


  • Begin by heating a large pan and adding a little olive oil. Season the beef steaks with the cracked black pepper and a little rock salt.
  • Place the steaks on the pan, over a high heat and cook for just 2 minutes or so on each side.
  • Remove the meat from the pan and set aside for a moment. Return the pan to the heat but do not wash it.
  • Add a little more olive oil to the pan along with the sliced mushrooms and a little more seasoning.
  • Toss the mushrooms over a high heat before adding the shallots and crushed garlic.
  • Now, taking care of what is above and around the pan, add the brandy and flambé.
  • Now add the cream and the Worchester sauce to taste and reduce by half.
  • Return the steaks to the pan along with any juices and heat for a further 2 minutes or more if you prefer a more well-done steak.
  • Add the parsley just before serving.
  • For the Pont Neuf Chips:
  • Tip: There are many schools of thought on how to cook the perfect chip, but all of them begin by choosing the correct potato for the job. For me, the Maris Piper is the one. Chips lose their crunch due to the steam coming from the centre of the chip passing through the outer crisp layer. Maris Pipers are very dry inside and so this makes them the perfect chipper!
  • Begin by peeling the potatoes and squaring them off, which is cutting away the uneven sides until you have an even, rectangular-shaped box. The trimmings from this can always be used in a soup, or if you don’t peel the potatoes first, the trim can be used to make potato wedges the following day.
  • Once the potato is shaped cut into evenly sized chips: this is also important as they should all take the same time to cook. A Pont Neuf is usually 1.5cm x 1.5cm x 8cm, but the choice is yours!
  • Once you have cut the chips rinse them under cold water, but avoid soaking them in it as this will increase their moisture content.
  • Dry them well before placing them in a pre-heated fryer at about 175C. This will be the first blanch. Cook them at this temperature for about 7 minutes or until the chip is cooked through.
  • Now remove from the fryer and increase the temperature to 190C. Allow the fryer to come up to temperature before returning the chips in small amounts to the oil for the second time. This time the outer shell of the chip will fry quickly and turn golden brown and very crispy!
  • Drain them well on kitchen towel before seasoning with a little rock salt and serving.
  • To Serve:
  • Place the chips to one side of the plate and build them on top of each other. Place one medallion on the plate with some of the mushrooms on top and then place the second medallion on top of that. Finally, spoon a little of the sauce over the top.

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