Ingrid van den Arend

• 4 pieces of fillet steak (Scottish Angus beef)
• 150 grams of mushrooms
• 2 shallots
• 2 tablespoons of oatmeal
• 700 grams of small, firm potatoes
• salt, freshly-ground pepper
• 2 rounded tablespoons of butter
• 1 rounded tablespoon of tomato puree
• 1 tablespoon of sherry
• 2 tablespoons of chopped parsley

Thirty minutes before preparation, remove the fillet from the fridge.
Chop the mushroom into very small cubes. Peel the shallots and chop them very finely. Roast the oatmeal in a dry frying pan until lightly coloured and emits a pleasant smell.
Peel the potatoes. Put them in a pan with a little salted water. Spread 1 rounded tablespoon of butter over the potatoes. Bring to the boil, cover and cook for about 10 minutes until they are al dente.
Meanwhile, heat 1 rounded tablespoon of butter in a grill pan. Fry the pieces of fillet for 3 minutes each side until nicely rosé. Remove from the pan, cover with aluminium foil and leave to rest. In the leftover butter, fry the mushrooms on a moderate heat for 2 minutes. Add the tomato puree and fry for another minute. Add the sherry and season to taste with salt and pepper.
Cook the potatoes without the lid until they are well-covered with the butter. Sprinkle the oatmeal and the parsley over the potatoes. Stir, cover and keep warm for 5 minutes.
Serve the ‘potato stovies’ with the fillet steak and garnish with the mushrooms.

Tip: Scottish Angus beef is, of course, the best, but it is not really cheap. The dish is also delicious with any rump steak.