Creamy Fillet With Mushroom And Green Pepper

Oven temperature: 200 °C

1. Ask your butcher to trim the
meat for you. Put the fillet
into a large plastic bag
and add the lemon
juice, soya sauce
and black pepper. Turn the meat to coat.
Use a straw to remove any air from the bag
and seal, leaving the meat in the fridge
to marinate for at least two or three hours,
preferably overnight. Turn occasionally.

2. Put approximately a metre of tinfoil into
an ovenproof dish ? enough to make a
parcel for the meat.

3. Heat the oil and half the butter in a
large saucepan over a high heat. Sauté
the onion for two or three minutes, then
add the mushrooms and garlic. Cook
for five minutes, then add the green
pepper. Cook for approximately three or
four minutes or until the green pepper is
tender, then season to taste.

4. Meanwhile, remove the meat from
the bag. Heat the remaining butter in a
saucepan over a high heat and brown the
meat on all sides.

5. Place the meat onto the foil in the
ovenproof dish. Spoon the mushroom
mixture over it and add the cream. Fold the
foil to form a parcel, making sure there are
no gaps where the sauce might leak out.

6. Place the ovenproof dish in the oven
and cook for 15 minutes for every 500g of
meat. Remove from the oven and leave to
rest for 10 minutes.

7. Slice thinly and arrange on a platter.
Spoon the sauce over the meat and serve
garnished with watercress or rocket.