| 2 Schallots (Peeled & Diced) | |
| 2 Fennel Bulbs (Trimmed and Chopped into 1cm Pieces) | |
| 1 Bay Leaf | |
| 150ml Semi-Skimmed Milk | |
| 250ml Chicken Stock | |
| 1 x 400g Can Butter Beans (Drained and rinsed) | |
| 75g Kale Leaves | |
| 2 Fillet Steaks (ca. 150g Each) | |
| 150g Oyster Mushrooms (Torn in 1cm Strips) | |
| 10g Parsley (Roughly Chopped) | |
| Juice of 1/2 Lemon |
| 1. | Preheat your oven to 160°C/ gas 3 |
| 2. | Place a saucepan over a medium-high heat and add the rapeseed oil. When hot, add the shallots, fennel and bay leaf and sweat for 8 minutes. |
| 3. | Pour in the milk and chicken stock and bring to the boil, then reduce to a simmer and cook for 10 minutes, until the fennel is soft. |
| 4. | Add the butter beans and continue to cook for 10 minutes, until everything is very soft. |
| 5. | Meanwhile, toss the kale leaves with a drizzle of olive oil and season with a small pinch of salt. Lay the leaves in a single laye r on a baking tray and place in the oven for 15 minutes, or until crisp. Remove and leave to cool. |
| 6. | Remove the bay leaf from the fennel and beans and pour the contents of the pan into a blender. Season with salt and blitz until smooth. If the puree isn't loose enough, add a little water and blend again. |
| 7. | Brush the steaks with a little rapeseed oil and season all over with salt and pepper. Place a large frying pan over a high heat and, when smoking, carefully add the steaks to the pan and sear all over. |
| 8. | Transfer the steaks to a baking tray and roast in the oven for 8 minutes for medium-rare. Remove the steaks from the oven, cover with tin foil and leave to rest in a warm place for 10 minutes. |
| 9. | While the steaks are resting, add a little more oil to the same frying pan and place it over a medium-high heat. When hot, add the mushrooms and fry, stirring occasionally, for 3 minutes, until tender and lightly golden. Turn the heat off, season the mushrooms with a little salt and pepper, toss through the chopped parsley and finish with a squeeze of lemon juice. |
| 10. | Serve the puree on two warmed plates and place the steaks on the side. Garnish with mushrooms and a handful of kale crisps. |