Place the beef fillets, one piece at a time, between 2 sheets of cling-film. Using a meat mallet, gently bat out the meat to a diameter of
Heat the clarified butter in a large cast-iron pan and add the potatoes, garlic and thyme. Season with salt and freshly ground pepper and fry the potatoes for 6 minutes, tossing frequently until tender. Add the lardons and continue to cook until browned. Add the whole butter and continue to cook for a further 2 minutes. Drain the potatoes and lardons and remove the garlic and thyme. Check the seasoning and adjust if necessary.
Heat the olive oil in a heavy-based pan, add the mushrooms and sauté for 3-4 minutes until golden brown. Season to taste with salt and freshly ground pepper. Drain well and mix through the potatoes and lardons and keep warm while preparing the rest of the dish. Reheat the Lyonnaise onion over a low heat.
Heat the vegetable oil to 180°C and deep-fry the herb butter until golden. Drain on kitchen paper to absorb any excess oil.
In a heavy-based pan, heat
© 2005 Liam Tomlin. All rights reserved.