Serves 4

For the steak
4 x 220g fillet steaks
Salt and freshly ground pepper
Olive oil

For the sauce
1 punnet of chestnut mushrooms (or mushrooms of your choice), sliced
2 glugs of olive oil
4 shallots, peeled and finely chopped
½ bottle of red wine
2 tbsp redcurrant jelly
1 tbsp thyme leaves
Salt and freshly ground black pepper

For the kale
1 knob of butter
4 big handfuls of curly kale, chopped
Salt and freshly ground black pepper

Season the fillet steaks with salt and pepper, then drizzle over some olive oil. Heat a frying or griddle pan over a high flame, then sear the meat on all sides until cooked to your liking (about 5 minutes on each side should do for rare). Remove from the pan and put on a warm plate to rest.

Reduce the heat to medium, add the mushrooms to the pan and fry for 3-4 minutes until golden brown, adding a little more oil if the pan is too dry. Remove and put aside. Place the shallots in the pan and sauté for a few minutes before adding all the wine. Simmer the wine until it is reduced by two-thirds, then throw in the redcurrant jelly, thyme and cooked mushrooms. Season and give it a good stir.

Meanwhile, prepare the kale. Heat a frying pan over a medium heat, add the knob of butter, allow to melt, then add the kale and sauté for about 3 minutes or until tender.

Season, remove from the pan and distribute evenly between four plates. Cut the fillet steak into finger-width slices, place them on top of the kale and spoon over the sauce. Serve immediately.

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