Mix the sugar and the salt together to make a curing salt.
Dust fillet with curing salt, wrap in cling film and leave in the fridge overnight for approximately 12 hours.
Smoke the fillet in a commercial smoker for 5 minutes.
Place fillet in the oven at 72°C for 30 minutes.
Remove fillet from over and slice into 2cm thick slices.Béarnaise Sauce:
In a small saucepan make the béarnaise reduction by combining the tarragon, shallots, vinegar and wine over medium-high heat.
Bring to a simmer and cook until it has reduced by half.
Remove from the heat and set aside to cool.
Blend egg yolks and the béarnaise reduction.
With the blender still running, add 1/3 of the butter in a slow, steady stream.
Once it emulsifies, turn the blender up to high and add the remaining butter.
Season with salt and pepper.Mushroom Purée
Melt the butter in a saucepan and brown the shallot.
Add the mushrooms and walnuts to the saucepan
Once slightly browned, blend the entire mixture until smooth.
Add cream and mix well.
Sprinkle with shelled walnuts.To Plate:
Place sliced fillet on plate and garnish with béarnaise sauce, mushroom purée and exotic mushrooms.
Recipe reprinted with permission of Terrence Ford
, Executive Chef at African Pride Crystal Towers Hotel & Spa