INGREDIENTS:

• 250g beef fillet
• 10g leeks finely sliced
• 25g roasted cashews
• 25g grated dark Lindt chocolate
• For the mashed potatoes:
• 250g potatoes, peeled and cubed
• 15ml hot milk
• 15ml butter
• 50g onions, chopped
• 30ml oil
• For gorgonzola sauce:
• 50g gorgonzola
• 15ml parsley, chopped
• 15ml pouring cream

METHOD:

For the mashed potatoes: Boil potatoes in salted water until soft. Drain and mash with the milk and butter, then season to taste.

Fry the onions and oil on a slow heat until almost burnt with a caramelised flavour and mix with the potatoes.

For the gorgonzola sauce: Melt the cheese, cream and parsley in a saucepan.

For the meat: Slice the fillet in half and season before cooking.

Flash-fry it on either side for about two minutes for rare to medium rare. Let the fillet rest for two minutes.

Heat 2cm oil in a saucepan.

Fry the finely sliced leeks very quickly so they turn golden brown and crispy - this will take only a few seconds.

Drain on a paper towel.

To plate, place two spoons of hot mash on the plate. Top each spoon of mash with a piece of fillet, then pour over the sauce and garnish with grated dark chocolate, roasted cashews and crispy leeks.

SERVES: One

TIME: 30 minutes