4 rashers of black back bacon (rinds removed and cut into lardons)
4 fillet steaks (preferably each about 200g)
a knob of irish butter
300ml irish stout guinness
for the slow-roasted mushrooms:
50ml rapeseed irish oil
4 garlic cloves, crushed
leaves of 1 rosemary sprig (finely chopped)
leaves of 3 thyme sprigs (finely chopped)
4 flat cap mushrooms (stems removed and caps peeled)
for the champ:
4 large potatoes (preferably fluffy irish, peeled and washed)
100ml whipping cream
4 spring onions (chopped)
50g salted butter
for the gravy:
350ml irish stout
sprig each of rosemary and thyme
2 garlic cloves (roughly chopped)
Preheat the oven to 130°C/gas 1/2.
Prepare the mushrooms. Mix together the oil, garlic, rosemary, and thyme. Put the mushrooms gill-side up on a non-stick baking tray, pour over the oil mixture, and season with sea salt and freshly cracked black pepper. Roast for 1 hour.
Meanwhile, prepare the champ. Cook the potatoes in a saucepan of boiling salted water for about 20 minutes until soft, then drain and mash until all lumps are eliminated. Bring the cream and spring onions to the boil in the pan, add the mash, and beat until smooth. Season and add the butter; set aside in a warm place.
Wash the cabbage and cut into 6 or 8 wedges. Discard the thickest part of the core, but leave a little to help hold the leaves together. Heat a frying pan until very hot and fry the lardons until crisp. Add the cabbage and mix with bacon, then reduce the heat, cover with a lid and cook slowly for 5-10 minutes. Season and set aside in a warm place.
Remove the mushrooms from the oven and keep warm. Increase the oven temperature to 200°C/gas 6 and place a baking tray inside to heat up. Season the steaks all over. Heat a heavy frying pan until red hot, and add a little oil. Place the steaks in the pan and sear all over (top, bottom and sides), then transfer to the hot tray and finish cooking in the oven. Allow 4-5 minutes, for medium rare meat.
Make the gravy while the steaks are in the oven. Deglaze the steak juices in the frying pan with the stout, then boil to reduce by about three-quarters. Add the honey, rosemary, thyme and garlic, and simmer for 5 minutes. Strain and season, then keep hot. Remove the steaks from the oven and leave to rest for a few minutes.
To serve, put some mushrooms in the middle of each plate, top with cabbage and bacon, then the steaks. Finish by spooning a quenelle of champ on the beef, and drizzling a small amount of gravy around the plate. Serve immediately, with the remaining gravy in a jug.